Bruschetta chicken pasta

An easy and very flavorful pasta dinner that is perfect for late summer when garden tomatoes and basil are fresh and abundant. This Bruschetta Chicken Pasta is a delicious family dinner.

Our garden has been bursting with beautiful fresh tomatoes lately and I've been trying to come up with different ways to enjoy them. We've been eating a lot of BLTs and I made some sauce and other meals, but was trying to think of something new.

When I was making the menu recently, I remembered a favorite dish of mine I used to order at TGIFridays restaurant back in my 20s. I don't know if they still make it, and I hadn't had it in probably 20 years. But, after some playing around in the kitchen and searching online, I've created a version that my family loves.

This meal uses fresh tomatoes and fresh basil along with sliced garlic cloves, extra virgin olive oil, and a bit of balsamic vinegar to create a simple and fresh sauce for the angel hair pasta. 

For this recipe, I used a mix of red and yellow tomatoes, because that's what we had available in our garden. Generally I use all red, but you can use what you have and what you like. When we have garden tomatoes, we often have a few different colors. 

This recipe uses a bruschetta as the sauce for the pasta. In this bruschetta though, I keep all the tomato juices and seeds to give the pasta sauce a lot of flavor and liquid. The tomato mixture is just heated a bit as the pasta comes together, so the tomatoes, garlic, and basil all keep their bright and fresh flavors.

This pasta dish is topped with chicken breasts that are lightly seasoned with Italian seasoning and drizzled with a balsamic reduction. The balsamic reduction is easy to make at home and since you are using balsamic vinegar in the bruschetta sauce anyways, it's worth taking the extra pot and time to make. 

You simply cook balsamic vinegar and some sugar into a sticky and sweet reduction. It really adds a nice punch of flavor and a touch of sweetness to contrast all the tomatoes and garlic.

Then the whole thing is topped with more fresh basil for a delicious family dinner. I like to place the whole finished skillet on the table family style because it's really quite pretty. You can serve it with Parmesan cheese and/or red pepper flakes as well. A side of baguette or garlic bread is perfect as a side.

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Yield: about 6 servings

Author: Amy (Savory Moments)

Bruschetta Chicken Pasta

An easy and very flavorful pasta dinner that is perfect for late summer when garden tomatoes and basil are fresh and abundant. This Bruschetta Chicken Pasta is a delicious family dinner.

Ingredients

• 4 cups diced fresh tomatoes
• 4 garlic cloves, thinly sliced
• 1 tablespoon balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup lightly packed chopped basil, plus more for topping
• salt and freshly ground black pepper, to taste
• 2 boneless and skinless chicken breasts, about 1/2 - 3/4 pound
• olive oil, for cooking
• 1/2 teaspoon Italian seasoning
• 1 pound angel hair pasta

For the balsamic reduction

• 1/3 cup balsamic vinegar
• 2 tablespoons sugar

Instructions

1. In a large bowl, gently stir together the tomatoes, garlic, balsamic, extra virgin olive oil, basil, salt, and pepper to taste. Set aside.
2. In a large skillet, heat about 1 tablespoon of olive oil over medium heat. If the chicken breasts are thick, slice them lengthwise. Season the chicken with salt, pepper, and the Italian seasoning.
3. Place the chicken in the hot pan. When the first side is browned, turn over, cover, and cook until the chicken is fully cooked (165 degree F). Set aside on a cutting board and tent with foil.
4. While the chicken cooks, make the balsamic reduction. Whisk together the balsamic vinegar and sugar in a small pot. Bring to a boil and then reduce to a simmer. Whisk occasionally and cook until it is reduced by about half and has thickened, about 10-15 minutes.
5. Bring a large pot of salted water to a boil. Cook the angel hair pasta until just al dente. While the pasta cooks, slice the chicken.
6. When the pasta is done, use tongs to transfer it to the skillet where you cooked the chicken. Reserve the hot pasta water.
7. Add the tomato mixture to the skillet and toss with the pasta. Turn the skillet on low just to keep everything warm. Taste for salt and pepper. If the pasta is dry or sticky, add a bit of the pasta cooking water and toss.
   
8. Place the sliced chicken on top and then use a spoon to drizzle with the balsamic reduction. Top with more basil. Serve hot.
9. Serve with toasted baguette, garlic bread, or a side salad. Top the pasta with Parmesan and/or red pepper flakes, if desired.

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Check out these other pasta dinners:  

Slow Cooker Creamy Chicken & Tomato Pasta Sauce 

Pumpkin Alfredo Pasta w/ Chicken 

Slow Cooker Eggplant "Baked" Ziti 

Tofu & Mushroom Miso Ramen Bowls