Name: Tuscan Grilled Chicken Pasta
Prep time: 20 min
Cook time: 20 min
Ingredients: 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); 3 tsp Extra-virgin olive oil; 6 slices Baguette (sliced thin about 1/2 inch thick); Salt; Black pepper; 8 oz Chicken breast boneless skinless (diced into small bite-sized pieces); 2 TBSP Extra-virgin olive oil (divided); Salt (to taste); Black pepper (to taste); 4 oz Penne pasta; 3 cloves Garlic (finely diced); 1/4 cup Red onion (diced small); 1 cup Grape tomatoes (halved); 1/4 cup Chicken broth; 1/2 cup Heavy cream; 1/4 cup Parmesan cheese (grated); 2 oz Baby Spinach; 24 oz Sparkling water; 2 oz Cherry juice; 4 Lime (wedges); 4 Maraschino cherries (optional); Ice cubes (for serving)

Tuscan Grilled Chicken Pasta

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 1109kcal

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
3 tsp Extra-virgin olive oil
6 slices Baguette sliced thin about 1/2 inch thick

Seasoning

Salt
Black pepper

Tuscan Chicken

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

Cherry-Lime Spitzer

24 oz Sparkling water
2 oz Cherry juice
4 Lime wedges
4 Maraschino cherries optional
Ice cubes for serving

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Mix all bruschetta ingredients (except the bread) in a bowl and season with salt and pepper to taste. Set aside until you are ready to serve.
Preheat a grill or grill pan to medium heat; drizzle the chicken with half the oil on both sides and season with salt and pepper. Grill on both sides to an internal temperature of 160°F (71°C). Remove the chicken from the grill and set it aside. Dice into bite-sized pieces before using.
In a pot of salted boiling water, cook the penne according to the instructions on the package. Then drain well.
Add the remaining olive oil to a skillet over medium heat. Saute the garlic and onion until translucent. Add in the tomatoes and saute for 2 to 3 minutes.
Stir in chicken broth and heavy cream into the skillet, whisking until the mixture is smooth. Bring to a simmer until it starts to reduce to a creamy consistency, then add Parmesan cheese. Add more cream if needed to add volume.
Turn the heat down to medium and add the chicken and spinach to the sauce. Simmer for 5 minutes, occasionally stirring. Season with salt and pepper to taste. Remove from the heat. Toss the penne into the sauce.
Place sliced bread on a baking sheet and drizzle with a small amount of oil. Bake in the oven until golden brown. Then set aside. Spoon the bruschetta over top before serving.
Mix the ingredients for the spritzer. Serve over ice if desired.
Serve the pasta with bruschetta and cherry-lime spritzer.

Nutrition