Bruschetta Chicken Pasta
User Reviews
5
-
Total Time
2 hrs
-
Servings
2 people
-
Course
Main Course
-
Cuisine
Italian
Bruschetta Chicken Pasta
Description
Bruschetta Chicken Pasta blends marinated chicken breasts, which are first pan-seared to brown the exterior and then baked with fresh mozzarella and a spoonful of bruschetta topping. The topping is made from halved cherry tomatoes, minced garlic, fresh basil, diced sweet onion, and a drizzle of olive oil, finished with balsamic glaze for a sweet tang. The chicken is served alongside or tossed with cooked penne pasta, integrating the juicy tomato topping and melted cheese with the pasta. The use of fresh herbs and garlic imparts bright, aromatic notes, while the mozzarella adds a creamy texture to each bite.
The method includes marinating the chicken to enhance flavor, followed by quick browning to retain moisture, then baking to finish cooking and melt the cheese. The bruschetta mixture added on top before baking softens slightly but maintains freshness. This dish offers a layered eating experience with the meaty chicken, fresh-tart tomato topping, and pasta base.
It can be served as a complete meal on its own, with the pasta making it filling and the chicken providing protein. Sprinkling additional fresh basil and Parmesan cheese can enhance the flavors before serving. Overall, it combines elements of Italian-style bruschetta and stuffed chicken breast in a convenient pasta dish.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup extra virgin olive oil brand DeLallo; + 1 tablespoon
- 2 garlic minced, cloves
- 1 teaspoon basil dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon oregano dried
- 1/4 teaspoon crushed red pepper
topping
- 2 cups cherry tomato halved or quatered
- 4 garlic minced, cloves
- 3 tablespoons basil chopped, fresh
- 2 tablespoons onion diced; sweet variety
- 2 teaspoons olive oil
- 3 to 4 ounces mozzarella cheese slices work best, or freshly grated
- balsamic glaze for drizzling, brand DeLallo
- 1/2 pound penne pasta cooked, brand DeLallo
- basil for sprinkling, a few handfuls, fresh
- Parmesan Cheese if desired, shaved
Instructions
- Take the chicken and pound it a few times with a meat tenderizer. Place it in a ziplock bag or baking dish. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper. Pour it over the chicken and marinate for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the tomatoes, garlic, basil, onion and olive oil with a pinch of salt and pepper. Toss well.
- Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Take the chicken out of the marinade and add it to the skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once both sides are browned, place the cheese on top of each chicken breast. Top each chicken breast with a big spoonful of the bruschetta mixture - don't use it all, because you'll add the pasta to it. Drizzle the balsamic glaze on top of the chicken. Bake the chicken for 15 minutes.
- While the chicken is baking, boil the pasta. Once the past is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed. Slice the chicken and place it on top of the pasta. Add a handful of fresh basil leaves and toss well. Serve immediately!
User Reviews
Overall Rating
5
You'll Also Love
