Bruschetta Pasta Recipe

Bruschetta Pasta Recipe
Staff Writer
Bruschetta Pasta

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Bruschetta Pasta

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. 

Click here to see 101 Ways to Cook Chicken

Ingredients

  • 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

Directions

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.

Bruschetta Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Bruschetta Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.