Bruschetta Chicken Pasta
Bruschetta Chicken Pasta: Flavorful chicken and tender pasta, topped with a balsamic glaze. Your favorite appetizer in an easy 30 minute meal.
- 1 Pound Bow Tie Pasta
- 6 Roma Tomatoes, Chopped
- Large Handful of Fresh Basil Leaves, Roughly Torn
- 2 Tablespoons Olive Oil
- Salt & Pepper, To Taste
- 1/2 Tablespoon Garlic, Minced
- 2 Chicken Breasts, Diced
- 1/2 Cup Tomato Sauce
- 1/2 Cup Balsamic Vinegar
- 2 Tablespoons White Sugar
- 1/4 Cup Parmesan Cheese, Grated
Cook pasta according to package directions.
In a medium bowl stir together tomatoes, basil, olive oil, garlic, and salt/pepper to taste.
Lightly grease skillet with olive oil. Add chicken and ,cook 7-8 minutes or until cooked through.
Remove chicken to a plate, add tomato mixture to skillet and sauté for 1 minute.
Pour in tomato mixture, and bring to a boil. Reduce heat and cook 3-5 more minutes.
Fold in chicken and cooked pasta.
In a separate sauce pan, combine vinegar and sugar. Bring to a boil and cook 3-4 minutes, stirring occasionally. Reduce heat, and cook for 2 more minutes.
Drizzle balsamic glaze over pasta. Top with Parmesan cheese and more fresh basil desired.
Calories: 495kcal, Carbohydrates: 67g, Protein: 30g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 54mg, Sodium: 361mg, Potassium: 690mg, Fiber: 3g, Sugar: 11g, Vitamin A: 14%, Vitamin C: 13.3%, Calcium: 15%, Iron: 10.3%