Description
This Chicken Basil Tomato Pasta is a quick and easy weeknight dinner that's made in less than 30 minutes. It's loaded with all those irresistible bruschetta flavors.
Ingredients
Scale
- 1 pound boneless, skinless, thin sliced, chicken breast
- 8 ounces whole wheat angel hair pasta
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, quartered
- 1/4 cup fresh basil, chopped
- salt and pepper, to taste
- balsamic vinegar glaze, for drizzling
- freshly grated parmesan cheese, for serving (optional)
Instructions
- Cook the chicken. Preheat the oven to 350°F. Season the chicken with salt and pepper and place on a large baking sheet. Bake for 15 minutes, until cooked through. Cut into slices.
- Make the pasta. In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve ¼ cup of pasta water before draining.
- Prepare the bruschetta topping. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 30 seconds. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, another 4-5 minutes until tomatoes are soft.
- Mix the pasta and tomatoes. Add the drained pasta to the tomatoes skillet and toss to combine. Add the reserved pasta water, as needed.
- Serve and enjoy. Serve the pasta topped with chicken slices, basil, a drizzle of balsamic glaze, and freshly grated parmesan cheese.
Notes
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 4.1 g
- Sodium: 228.2 mg
- Fat: 8.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 46 g
- Fiber: 6.2 g
- Protein: 34.7 g
- Cholesterol: 83.6 mg