Ingredients
Scale
- 1 pound Roma tomatoes (about 6), seeded and diced
- 2 cloves garlic, minced
- ½ cup torn fresh basil, plus additional leaves for garnish
- 1 tablespoon balsamic vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ pound angel hair pasta (half of a 16-ounce box)
- 1 to 1½ pounds boneless, skinless chicken breasts (about 2)
- Balsamic glaze, optional for drizzling
Instructions
- Combine diced tomatoes, minced garlic, and torn basil in a bowl. Add balsamic vinegar, salt, and pepper; mix and let sit.
- Boil salted water, add angel hair pasta, and cook until al dente. Drain and toss with olive oil to prevent sticking.
- Heat olive oil or butter in a skillet, season chicken, and cook until golden brown and cooked through, then cover to keep warm.
- In the same skillet, add bruschetta mixture and cook for 1-2 minutes. Stir in cooked pasta, adding more olive oil if needed.
- Slice chicken and combine with pasta. Serve garnished with basil and optionally drizzle with balsamic glaze.
Notes
Let bruschetta ingredients marinate for enhanced flavor.
Feel free to adjust seasoning and add herbs like oregano or parsley.
Ensure chicken reaches an internal temperature of 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg