Bruschetta Chicken Pasta

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 726kcal

Equipment

  • Thermometer
  • nonstick pan

Ingredients

  • 8 oz Linguine pasta
  • 1.5 cups Tomatoes diced
  • 3 tbsp Red onion finely diced
  • 4 clove Garlic minced
  • 2 tsp Red wine vinegar
  • 1 tbsp Fresh basil chopped
  • 3 tbsp Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 3/4 cup Heavy cream
  • 3 tbsp Parmesan cheese
  • 4 slices Crusty bread lightly toasted
  • 4 tbsp Balsamic glaze
US Customary - Metric

Instructions

  • Cook the pasta according to the directions on the package. Drain well and set aside.
  • Mix together the tomatoes, onion, garlic, red wine vinegar, basil, and 1/3 of the olive oil in a bowl and season with salt and pepper to taste. Set aside.
  • Heat a non-stick pan over medium heat with the remaining oil.
  • Season the chicken with salt and pepper then, add the chicken to the pan and cook on both sides till golden brown and an internal temperature of 160°F is achieved using a thermometer. Place on a paper towel-lined plate to drain excess oil. Then slice.
  • In a sauté pan over medium heat, bring the cream to a simmer until is starts to reduce and thicken. Remove from the heat and stir in the parmesan. Toss the pasta in the sauce until coated. Season with salt and pepper to taste.
  • Lightly toast the bread.
  • Serve the chicken with the pasta. Top with the tomato bruschetta and drizzle with balsamic glaze. Serve with bread on the side.

Nutrition

Calories: 726kcal | Carbohydrates: 71g | Protein: 38g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 361mg | Potassium: 777mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1212IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 3mg

Bruschetta Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 726 kcal

Equipment

  • Thermometer
  • nonstick pan

Ingredients
 
 

  • 8 oz Linguine pasta
  • 1.5 cups Tomatoes diced
  • 3 tbsp Red onion finely diced
  • 4 clove Garlic minced
  • 2 tsp Red wine vinegar
  • 1 tbsp Fresh basil chopped
  • 3 tbsp Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 3/4 cup Heavy cream
  • 3 tbsp Parmesan cheese
  • 4 slices Crusty bread lightly toasted
  • 4 tbsp Balsamic glaze

Instructions
 

  • Cook the pasta according to the directions on the package. Drain well and set aside.
  • Mix together the tomatoes, onion, garlic, red wine vinegar, basil, and 1/3 of the olive oil in a bowl and season with salt and pepper to taste. Set aside.
  • Heat a non-stick pan over medium heat with the remaining oil.
  • Season the chicken with salt and pepper then, add the chicken to the pan and cook on both sides till golden brown and an internal temperature of 160°F is achieved using a thermometer. Place on a paper towel-lined plate to drain excess oil. Then slice.
  • In a sauté pan over medium heat, bring the cream to a simmer until is starts to reduce and thicken. Remove from the heat and stir in the parmesan. Toss the pasta in the sauce until coated. Season with salt and pepper to taste.
  • Lightly toast the bread.
  • Serve the chicken with the pasta. Top with the tomato bruschetta and drizzle with balsamic glaze. Serve with bread on the side.

Nutrition

Calories: 726kcalCarbohydrates: 71gProtein: 38gFat: 32gSaturated Fat: 13gTrans Fat: 1gCholesterol: 136mgSodium: 361mgPotassium: 777mgFiber: 3gSugar: 7gVitamin A: 1212IUVitamin C: 11mgCalcium: 117mgIron: 3mg
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