One Pot Chicken Bruschetta Pasta Recipe
User Reviews
4.9
114 reviews
Excellent
-
Prep Time
4 mins
-
Cook Time
4 mins
-
Total Time
18 mins
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Servings
6
-
Calories
434 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Chicken Bruschetta Pasta Recipe
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One Pot Chicken Bruschetta Pasta is uses only one dish and a handful of ingredients to make dinner for the whole family. Tomatoes, fennel, Italian seasoning and Parmesan cheese make this a winning dish!
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Ingredients
- 1/2 cup balsamic dressing , optional
- 2 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil , divided
- 1 sweet onion , thinly sliced
- 4 garlic cloves , thinly sliced
- 1 tablespoon fennel seeds
- 1 pound dry spaghetti
- 30 ounces canned diced tomatoes
- 1 chicken bullion cube*
- 1 tablespoon homemade Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh basil leaves
- grated Parmesan cheese , for garnish
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Instructions
- Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
- If you have the foresight or the time, marinate the chicken breasts in balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish.
- Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade.
- Cook chicken on each side until cooked or internal temperature of chicken reaches 165 degrees, approximately 5 minutes. Remove from pan and set aside. Slice after resting.
- Heat additional 1 tablespoon olive oil in the same pan without wiping it out. Add onions and garlic, saute for 2-3 minute or until they start to soften. Add fennel seeds and continue to heat for 2 minutes.
- Strain canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir.
- Break spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning.
- Cook for 5 minutes, then toss to make sure any pieces of pasta that weren't hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
- Cook for another 5 minutes (10 minutes total). Remove from heat and toss in Kosher, black pepper and fresh basil leaves.
- Spoon onto serving dishes, top with sliced chicken and Parmesan cheese.
Equipments used:
Notes
- * 1 chicken bullion cube or 1 teaspoon chicken bouillon powder or bouillon base.
- **Every pasta brand is going to need a different amount of liquid, so it is nearly impossible to predict how much you will need to get cooked pasta without being overly watery. Start with the 3 1/2 cups and while cooking and stirring (to prevent sticking to bottom) add more in small increments until pasta is fully cooked to ad dente.
Nutrition Information
Show Details
Calories
434kcal
(22%)
Carbohydrates
71g
(24%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
24mg
(8%)
Sodium
456mg
(19%)
Potassium
705mg
(20%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
295IU
(6%)
Vitamin C
17.5mg
(19%)
Calcium
111mg
(11%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 456mg | 19% |
| Potassium | 705mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 17.5mg | 19% |
| Calcium | 111mg | 11% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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