Tuscan Grilled Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 694kcal

Ingredients

Bruschetta

  • 3/4 cup Tomatoes diced small
  • 2 tsp Red onion minced
  • 1 clove Garlic grated
  • 2 tsp Red wine vinegar
  • 1 tsp Fresh basil chopped
  • 1 tsp Extra-virgin olive oil
  • 6 slices Baguette sliced thin (about 1/2 inch thick)
  • Salt to taste
  • Black pepper to taste

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Penne pasta
  • 3 cloves Garlic finely diced
  • 1/4 cup Red onion diced small
  • 1 cup Grape tomatoes halved
  • 1/2 cup Chicken broth
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Cherry-Lime Spritzer

  • 20 oz Sparkling water
  • 2 oz Cherry juice
  • 4 Lime wedges
  • 4 Maraschino cherries (optional)
  • Ice cubes for serving
US Customary - Metric

Instructions

  • Make the Bruschetta: Mix tomatoes, red onion, garlic, red wine vinegar, basil, and olive oil in a bowl. Season with salt and pepper to taste.
  • Place baguette slices on a baking sheet and drizzle with a small amount of olive oil. Bake at 350°F (175°C) until golden brown. Set aside.
  • Cook the Chicken: Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill on both sides until the internal temperature reaches 160°F (71°C).
  • Remove from the grill, let rest for 5 minutes, then dice into bite-sized pieces.
  • Prepare the Pasta: Cook penne in salted boiling water according to package instructions. Drain well.
  • Make the Sauce: Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and onion until translucent.
  • Add grape tomatoes and sauté for 2-3 minutes.
  • Stir in chicken broth and heavy cream, whisking until smooth. Bring to a simmer and reduce until creamy. Stir in Parmesan cheese, adding more cream if needed for consistency.
  • Reduce heat to medium. Add diced chicken and baby spinach to the sauce. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Toss cooked penne into the sauce until well coated.
  • Top the baguette slices with bruschetta mixture.
  • Make the Spritzer: Mix sparkling water, cherry juice, and lime wedges in a pitcher or glass. Add maraschino cherries, if desired. Serve over ice.
  • Serve: Plate the Tuscan chicken pasta alongside bruschetta. Pair with the cherry-lime spritzer.

Nutrition

Calories: 694kcal | Carbohydrates: 76g | Protein: 41g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 658mg | Potassium: 1315mg | Fiber: 9g | Sugar: 16g | Vitamin A: 4390IU | Vitamin C: 70mg | Calcium: 311mg | Iron: 4mg

Tuscan Grilled Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 694 kcal

Ingredients
 
 

Bruschetta

  • 3/4 cup Tomatoes diced small
  • 2 tsp Red onion minced
  • 1 clove Garlic grated
  • 2 tsp Red wine vinegar
  • 1 tsp Fresh basil chopped
  • 1 tsp Extra-virgin olive oil
  • 6 slices Baguette sliced thin (about 1/2 inch thick)
  • Salt to taste
  • Black pepper to taste

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Penne pasta
  • 3 cloves Garlic finely diced
  • 1/4 cup Red onion diced small
  • 1 cup Grape tomatoes halved
  • 1/2 cup Chicken broth
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Cherry-Lime Spritzer

  • 20 oz Sparkling water
  • 2 oz Cherry juice
  • 4 Lime wedges
  • 4 Maraschino cherries (optional)
  • Ice cubes for serving

Instructions
 

  • Make the Bruschetta: Mix tomatoes, red onion, garlic, red wine vinegar, basil, and olive oil in a bowl. Season with salt and pepper to taste.
  • Place baguette slices on a baking sheet and drizzle with a small amount of olive oil. Bake at 350°F (175°C) until golden brown. Set aside.
  • Cook the Chicken: Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill on both sides until the internal temperature reaches 160°F (71°C).
  • Remove from the grill, let rest for 5 minutes, then dice into bite-sized pieces.
  • Prepare the Pasta: Cook penne in salted boiling water according to package instructions. Drain well.
  • Make the Sauce: Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and onion until translucent.
  • Add grape tomatoes and sauté for 2-3 minutes.
  • Stir in chicken broth and heavy cream, whisking until smooth. Bring to a simmer and reduce until creamy. Stir in Parmesan cheese, adding more cream if needed for consistency.
  • Reduce heat to medium. Add diced chicken and baby spinach to the sauce. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste. Toss cooked penne into the sauce until well coated.
  • Top the baguette slices with bruschetta mixture.
  • Make the Spritzer: Mix sparkling water, cherry juice, and lime wedges in a pitcher or glass. Add maraschino cherries, if desired. Serve over ice.
  • Serve: Plate the Tuscan chicken pasta alongside bruschetta. Pair with the cherry-lime spritzer.

Nutrition

Calories: 694kcalCarbohydrates: 76gProtein: 41gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 116mgSodium: 658mgPotassium: 1315mgFiber: 9gSugar: 16gVitamin A: 4390IUVitamin C: 70mgCalcium: 311mgIron: 4mg
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