Description
A quick and easy weeknight dinner combining juicy chicken, fresh bruschetta topping, and tender pasta.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 Roma tomatoes, diced
- 1/4 cup fresh basil, chopped
- 1 tbsp balsamic vinegar
- 8 oz pasta (penne or rotini)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions; drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and cooked through. Remove from skillet and let rest, then slice.
- In same skillet, sauté garlic for 30 seconds. Add tomatoes, basil, and balsamic vinegar. Cook 2-3 minutes until tomatoes soften.
- Add cooked pasta and sliced chicken to the skillet. Toss to combine. Top with mozzarella cheese and serve immediately.
Notes
For extra flavor, use fresh mozzarella pearls. Serve with a side of crusty bread.
Nutrition
- Calories: 450
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 38g
- Protein: 32g