With Valentine’s Day around the corner and many of us planning on staying in, my Bruschetta Chicken Pasta will be the perfect for recreate for or with your love. With minimal preparation time and little to be cleaned up afterwards all add to its appeal. This dish boasts the classic bruschetta served warm tossed with some pasta and topped with seasoned grilled chicken breasts, fresh basil and as much parmesan cheese as your heart desires.
Roma Tomatoes, diced 4 each
Garlic, chopped fine 3 cloves
Fresh Basil Leaves, chopped 4-5 leaves
Red Wine Vinegar 1-2 Tablespoons
Kosher Salt to taste
Black Pepper to taste
Red Onion, chopped fine 1-2 Tablespoons
Prepare all the ingredients and mix together in a medium size bowl. Adjust the amount of salt and pepper to your liking. Allow to rest at room temperature until needed.
Chicken Breast, thin sliced 1 pound
Salt & Pepper to taste
Olive Oil 1/4 cup
Onions, chopped small 1/4 cup
Garlic, chopped fine 2 cloves
Red Wine Vinegar if needed to deglaze
Balsamic Glaze as needed
Fresh Grated Parmesan Cheese as desired
Water 7 cups
Kosher Salt 2 tsp
Spaghetti 6-7 oz
Lets Get Cooking
Cook the Pasta: In a large sauce pot, boil the water with salt. Once the water is boiling, add the spaghetti. Allow to cook for 9-11 minutes. Strain and set aside covered.
In a large skillet pan, heat half of the oil over a high medium heat. Season the chicken breasts with salt and pepper on the one side, then when the oil is hot, place the chicken, seasoned side down into the pan, season the other side of the breasts. Cover the pan with a lid, but not tight. You want to make sure that the steam can escape. Cook the chicken for 2-3 minutes on each side.
Once the chicken is cooked through, remove from the pan and rest on a cutting board. If you see that the pan has any pieces stuck to the bottom, pour a little red wine vinegar into the pan and using a rubber or wooden spatula scrape anything off the bottom of the pan. Carefully add the rest of the oil to the pan, and reduce the heat to a medium heat. When the oil is hot, add the onions and garlic. Cook until the edges start to brown. Carefully pour the spaghetti into the skillet pan and toss to coat with the oil. Then add the bruschetta mixture and toss to incorporate and warm. Divide onto 2-3 plates and slice the chicken at a bias and add to the top. Drizzle with balsamic glaze and shred a little parmesan cheese overtop.