Monday, June 20, 2011

Flavor of the Week {Bruschetta Chicken Pasta}

I'm not sure how this hasn't made an appearance on the blog yet, it makes an appearance in my kitchen at least once or twice a month!  I found the original recipe here but after making it so many times, I've made it my own.  It's super easy and perfect for a quick weeknight meal!

Bruschetta Chicken Pasta

2 boneless skinless chicken breasts, cut into pieces 1/2 box thin spaghetti
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 small red onion sliced
1 small zucchini sliced (optional)
1/4 cup balsamic vinegar (plus 1/2 cup for marinating)
3 cups fresh tomatoes, diced
1 tbsp chopped fresh basil
shredded Parmesan cheese, salt and pepper to taste

Marinate chicken in 1/2 cup (more or less as needed) balsamic vinegar at least 30 min.
Cook pasta according to package directions, drain.
Heat 1 tablespoon oil in large skillet over medium high heat. Add chicken and cook until white all the way through, about 5-8 minutes. Remove from heat, transfer to plate.
Return skillet to burner, heat remaining 1 tablespoon olive oil over medium high heat. Sauté garlic, onion and zucchini (if using, I recommend you do) about 5 minutes or until the veggies are slightly tender. Add tomatoes, 1/4 cup balsamic vinegar, and herbs. Heat until sauce is slightly reduced and tomatoes softened (about 2 minutes). Add pasta and chicken to tomato mixture and heat until warmed (about 2-3 minutes), tossing/stirring to fully incorporate. Stir in basil.  Salt and pepper to taste and serve topped with Parmesan cheese.

(that basil came from my garden, YAY!!!)

If you like bruschetta and pasta, you will love this!


Lisa said...

Yum! That looks fabulous!