Bruschetta Chicken Pasta

Ingredients

2 boneless, skinless chicken breasts, grilled and sliced
1 pound penne pasta
2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
3 cloves garlic, minced
1/4 cup fresh basil, chopped (plus extra for garnish)
1/4 cup balsamic vinegar
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Cook the Pasta:

In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:

If not already grilled, season the chicken breasts with salt and pepper. Grill on medium heat until cooked through (about 6-7 minutes per side). Let rest for a few minutes, then slice thinly.
Make the Bruschetta Topping:

In a mixing bowl, combine halved cherry tomatoes, finely chopped red onion, minced garlic, and fresh basil. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper. Toss to combine and let the mixture marinate while you prepare the pasta.
Combine Pasta and Chicken:

In a large serving bowl, combine the cooked pasta, grilled chicken slices, and bruschetta mixture. Toss gently until well mixed.
Serve:

Top the pasta with grated Parmesan cheese and additional fresh basil for garnish. Drizzle with extra balsamic vinegar or olive oil if desired. Serve warm.

Tips

Variations: Add some sautéed spinach or arugula for added greens or toss in some mozzarella balls for extra creaminess.
Make Ahead: Prepare the bruschetta mixture ahead of time and refrigerate. Just combine everything before serving for a quick meal.

Nutritional Information (per serving)

Calories: Approximately 450
Protein: 28g
Fat: 16g
Carbohydrates: 54g
Fiber: 3g

Conclusion

Bruschetta Chicken Pasta combines the vibrant flavors of summer with comforting pasta to create a dish perfect for the fall season. It’s not only delicious but also easy to prepare, making it ideal for weeknight dinners or entertaining guests.