Ingredients: |
Ingredients: 1 pint cherry tomatoes, halved
⅓ cup fresh basil, finely chopped
4 cloves garlic, minced
1 Tbsp balsamic vinegar
½ tsp sea salt
½ tsp freshly ground black pepper
12 oz spaghetti
1 lb boneless, skinless chicken breasts, diced
1 Tbsp Italian seasoning blend
2 Tbsp olive oil, divided
½ cup freshly grated Parmesan cheese
1 Tbsp balsamic glaze (opt)
Substitutions And Variations
Pasta: Swap spaghetti for penne, fettuccine, or gluten-free pasta.
Chicken: Try grilled chicken, rotisserie chicken, or even shrimp.
Cheese: Substitute mozzarella or goat cheese for a different taste profile.
Add-ins: Include spinach, sun-dried tomatoes, or olives for extra flavor.
Low-carb: Serve over zucchini noodles or spaghetti squash.
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Directions: |
Directions:Marinate Bruschetta Topping:
In a medium bowl, combine cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper.
Cover and refrigerate to marinate while you prepare the pasta and chicken.
Cook the Pasta:
Boil water in a large pot and cook spaghetti until al dente. Drain and set aside.
Prepare the Chicken:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add diced chicken and season with Italian seasoning. Sauté until fully cooked.
Remove chicken from skillet and set aside.
Combine Everything:
Pour the remaining tablespoon of olive oil into the same skillet.
Sauté the marinated bruschetta mixture for 1-2 minutes.
Return the cooked chicken and add drained pasta to the skillet. Toss until everything is well mixed and heated through.
Garnish and Serve:
Top with Parmesan cheese and a drizzle of balsamic glaze, if desired.
Serve hot and enjoy! |
