Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 8 oz spaghetti or penne pasta
- 2 cups cherry tomatoes, diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked through. Let rest before slicing into strips.
- In a mixing bowl, combine diced cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, and salt; toss gently.
- Toss the cooked pasta in the skillet with any drippings from the chicken. Add sliced chicken on top and finish with the bruschetta topping.
- Serve warm with grated Parmesan cheese and optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg