Description
A fresh and vibrant pasta dish combining juicy chicken, bright tomatoes, basil, and garlic, perfect for a quick weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided if desired
- 8 ounces pasta (spaghetti, penne, fusilli, or rigatoni)
- 2 cups tomatoes, diced (ripe Roma or vine tomatoes)
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese (optional, for serving)
Instructions
- Season the chicken: Pat the chicken dry and season both sides with salt and pepper.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice.
- Cook pasta: While the chicken cooks, bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
- Make the bruschetta mix: In the same skillet (add a splash of oil if needed), add diced tomatoes, chopped basil, and minced garlic. Stir and cook 2–3 minutes just until warmed through; add the tablespoon of balsamic vinegar and stir. If the mixture seems dry, add a tablespoon or two of the reserved pasta water.
- Combine: Add the drained pasta and sliced chicken to the skillet. Toss gently over low heat until everything is coated and heated through. If you want a looser sauce, add more reserved pasta water.
- Finish and serve: Taste and adjust salt and pepper. Serve topped with grated Parmesan if desired.
Notes
For a vegetarian version, replace chicken with firm tofu or sautéed mushrooms. For gluten-free, use GF pasta.