Description
- A vibrant and comforting dish that combines tender chicken, fresh tomatoes, and basil with pasta, all drizzled with balsamic vinegar for a delightful flavor.
Ingredients
Scale
- 8 oz pasta (penne or spaghetti works well)
- 2 boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cherry tomatoes, diced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil, then add pasta and cook according to the package instructions. Drain and set aside. Tip: Save a small cup of pasta water; it can help adjust the sauce consistency if needed later.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the cubed chicken with Italian seasoning, salt, and pepper, then add it to the skillet.
- Sauté the chicken for about 7-8 minutes, or until it turns golden brown and is fully cooked. Remove the chicken from the skillet and set it aside.
- In a medium bowl, combine the diced cherry tomatoes, fresh basil, minced garlic, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Gently stir to combine, letting the flavors meld together.
- Add the cooked pasta to the same skillet you used for the chicken. Then, add the cooked chicken, the bruschetta mixture, and Parmesan cheese. Toss all ingredients together until they’re evenly combined and everything is warmed through.
- Garnish with fresh basil leaves and serve warm.
Notes
This dish is perfect for a quick weeknight dinner and is easily customizable with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 mins
- Category: pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg