Bruschetta Chicken Pasta
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
747 kcal
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Course
Main Course
Bruschetta Chicken Pasta
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This bruschetta chicken pasta combines marinated chicken, a fresh summer tomato bruschetta topping, and a light white wine pasta!
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Ingredients
Marinated chicken
- 1 lb boneless skinless chicken breasts
- 7 cloves garlic minced
- 1 medium shallot minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried Italian seasoning
- 1/4 tsp dried basil
- 2 tsp Dijon mustard
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
Tomato topping
- 4 medium roma or vine-ripened tomatoes diced
- 1/4 cup diced red onion
- 3 cloves garlic minced
- handful fresh basil leaves finely sliced *see chef tip #3*
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup shredded Parmesan cheese
White wine pasta
- 8 oz dried angel hair pasta
- 1 Tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup dry white wine like a chardonnay
- 1/2 cup reserved pasta cooking water
- 2 Tbsp unsalted butter
- pinch of kosher salt
- 1/3 cup shredded Parmesan cheese
- 1/2 lemon zested
- handful fresh basil finely sliced
- handful fresh parsley finely chopped
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Instructions
Prepare the chicken
- Top cutting board with wax paper, and top with a chicken breast. Top with another piece of wax paper and use the flat side of a meat mallet to pound chicken to about 1 inch thick. If chicken breasts are on the thinner side, you may not need to do this.
- Repeat with remaining chicken breasts.
Marinate the chicken
- Fold the top down on a large resealable plastic bag, and add bag to a mixing bowl (for stability). Add garlic, shallot, salt, pepper, Italian seasoning, basil, mustard, and vinegar. Whisk to combine.
- Pour in olive oil, whisking as you pour.
- Add chicken breasts to remaining marinade, seal bag, and massage marinade into the chicken.
- Place bag with chicken on a plate or small rimmed baking sheet and add to the refrigerator. This keeps any potential leaks from getting all over the refrigerator.
- Chill and marinate for at least 1 hour, or up to 8 hours.
Cook chicken
- Heat a grill pan or skillet over MED/MED HIGH heat. Once hot, drizzle with a little vegetable or olive oil, then add the chicken (shaking off excess marinade).
- Cook for about 5-6 minutes per side, until beautifully charred and cooked to an internal temperature of 165°F.
- Set chicken aside to rest.
Boil water and make tomato topping
- Bring a large pot of water to a boil. While chicken is resting and water is heating, combine topping ingredients in a medium mixing bowl, stirring well to combine. Set aside.
Make white wine pasta
- Once water is boiling, salt it generously, then add pasta and cook according to package directions. ** Make sure you set aside about 1 cup of the pasta cooking water. ** Drain pasta, toss with a bit of olive oil to prevent sticking, and set aside.
- Add 1 Tbsp of olive oil to a large skillet and heat over MED heat. Add garlic and cook, stirring occasionally, for about 1 minute.
- Add wine and cook, simmering until it reduces by half, about a minute or two.
- Add butter, salt, and cheese, whisking to combine. Add drained pasta to skillet, and toss to combine. Slowly pour in about 1/3 - 1/2 cup of the pasta water, stirring and tossing pasta as you add the water. Add more pasta water if needed to get desired consistency.
- Remove from heat, add herbs and lemon zest, tossing and stirring until well combined.
Serve
- Serve some pasta topped with some chicken (we usually do about 1/2 a chicken breast per person), a generous scoop of the tomato topping (plus a sprinkle of extra Parmesan), and a drizzle of balsamic glaze.
Notes
- I've estimated that this recipe makes about 4 servings, but of course you're free to divide it into as many servings as you'd like.
- Prep time does not include the marinating or bringing the water to a boil, since these will vary from person to person.
- Stack the basil leaves on top of each other, roll them up like a cigar, then cut across, cutting the basil into fine ribbons.
Nutrition Information
Show Details
Calories
747kcal
(37%)
Carbohydrates
56g
(19%)
Protein
39g
(78%)
Fat
38g
(58%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
21g
Trans Fat
0.2g
Cholesterol
99mg
(33%)
Sodium
1314mg
(55%)
Potassium
856mg
(24%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
868IU
(17%)
Vitamin C
21mg
(23%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 56g | 19% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 1314mg | 55% |
| Potassium | 856mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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