Bruschetta Chicken and Spaghetti

Ingredients:


  • 1 lb angel hair pasta
  • 1 lb boneless skinless chicken breasts
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 1/4 cup olive oil
  •  2 Tbls minced garlic
  • 2 Tbls red onion (or regular) finely chopped (about 1/3 of an onion)
  • 2 Tbls balsamic vinegar (adjust to your taste)
  • 8 Roma tomatoes, diced
  • 1/2 cup grated parmesan cheese, plus more to serve
  • 2 Tbls finely chopped fresh basil
  • Salt and Pepper, to taste
  • Balsamic glaze to serve (optional)

Directions:

  • Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; set aside.
  • While the pasta is boiling, season chicken with the herbs, garlic powder, salt, and pepper. Heat 1 tsp of oil on a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest. 
  • Add the remaining olive oil to the same hot pan/skillet. When hot saute the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. 
  • Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavors. Add the tomato mixture onto the pasta.
  • Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
  • Top with 2 Tbls of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze or refrigerate up to an hour before serving.

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