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Bruschetta Chicken Pasta

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.

Ingredients List

Bruschetta

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

  1. 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

Pasta

Water                          7 cups

Kosher Salt                 2 tsp

Spaghetti                    6-7 oz

Lets Get Cooking

  1. 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.
  2. 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.
  3. 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.


Need a breakfast idea for the special day? Try Chef’s Chocolate Dipped Pound Cake French Toast

Check out the Making It Delicious Shop and pick yourself up a few spice blends and/or sauces and a few of our new graphic tees and tanks.

Check out my recipe for Citrus Avocado Toast if you are a avocado lover like me. 

Come see what I do on a daily basis and enjoy some great breakfast, brunch or lunch at Johnny D’s Waffles the next time you are in Myrtle Beach.

 

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