Bruschetta Pasta Recipe
Daily Value: 27%
|Folic Acid (B9)||56µg||14%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I had something similar to this in a restaurant once. It was good, but of course I think this version is way better, mostly because I get to put in as much garlic and basil as I want — which means it has to be delicious. I may not be nice to talk to afterward, but at least I know I am vampire-safe.
- 1 pound boneless, skinless chicken breasts (2 or 3)
- Salt and pepper
- 12 ounces dry angel hair pasta
- 4 large tomatoes, halved, deseeded, and cut into ¼-inch wide pieces
- 4 cloves garlic, peeled and finely chopped
- one 2/3-ounce package fresh basil, stems removed and roughly chopped
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- ¼ cup freshly grated Parmesan cheese
Preheat a grill/barbecue or grill pan on high heat. Season the chicken with salt and pepper and put it on the grill/barbecue. Cook for 5 minutes on each side, or until cooked through. Let stand for 5 minutes and then cut each chicken breast into slices ¼-inch thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm.
Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper. Divide the chicken among 4 plates and top with some of the pasta. Scatter the tomato mixture over the pasta. Drizzle the vinegar over the tomatoes and sprinkle with Parmesan. Serve immediately.
Note: It drives me crazy when people talk about pasta being fattening. This dish is about 525 calories per serving, exactly as it is written. That includes about 1 ½ cups of pasta per serving, which is a big portion. If that seems like too many calories for you, knock down the pasta to 1 cup. You’ll save about 100 calories, and it’s still a good-size portion. So, you can have delicious, satisfying pasta loaded with fresh flavors or a frozen diet meal with 6 pieces of limp pasta, some soggy vegetables, and a couple pieces of chicken. Not much thought needed on that one.
Adapted from "The First Real Kitchen Cookbook" by Megan and Jill Carle (Chronicle Books, 2011).Servings: 4