Bruschetta Chicken Pasta is a fresh departure from spaghetti night and elegant for company. Rich with Italian flavors like aromatic garlic, fresh basil, and a balsamic glaze, top it with perfectly seasoned chicken for a family meal that you will want to sit down together for.
In a bowl, toss together 8 Roma Tomatoes, ⅓ cup Fresh Basil, and 2 cloves Garlic. Stir in 2 teaspoon Balsamic Glaze, 1 teaspoon Olive Oil, Salt and Pepper. Set aside. This step is best performed two hours ahead of time to let flavors meld but not required. Sprinkle and stir in 2 tablespoon Shredded Parmesan Cheese.
Boil Thin Spaghetti Noodles per directions in a large pot. Pound 1 lb Chicken Breast until about ½ inch thick. Grill chicken on both sides until completely cooked as desired.
Add 1 tablespoon Olive Oil to a large, deep skillet over medium heat. Add 1 clove Garlic and sauté for 1-2 minutes until golden brown and fragrant. Add ⅓ cup Marinara and bruschetta into pan and stir occasionally until warmed through, about 2-3 minutes.
Add noodles to pan and stir to combine with bruschetta, until warmed throughout.
Cut grilled chicken into pieces. Serve over top of the spaghetti noodles. Garnish with a generous drizzle of Balsamic Glaze and Shredded Parmesan Cheese.
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Notes
You can find balsamic glaze in the vinegar aisle. You can also make your own balsamic glaze by adding 2 cups of a good quality balsamic vinegar + ¾ cup brown sugar to a sauce pan over medium heat. Bring to a boil and turn to medium low. Stir occasionally until the vinegar thickens and reduces to about a half cup (around 20 min).
Roma tomatoes are considered the best, but if they aren't available, use another variety that is firm for stewing like Campari or some heirloom varieties. I have even used grape tomatoes before.