Ingredients
Scale
- 1 pint cherry tomatoes, halved
- 1/3 cup chopped fresh basil
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 ounces spaghetti pasta
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup grated Parmesan cheese
- 1 tablespoon balsamic glaze (optional)
Instructions
Instructions:
- Prep the Bruschetta: Combine tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl. Refrigerate while you cook.
- Cook Pasta: Cook spaghetti according to package directions until al dente. Drain.
- Cook Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken and Italian seasoning. Cook until browned and cooked through. Remove from pan.
- Combine Sauce and Pasta: Add remaining olive oil to the skillet. Add the refrigerated tomato-basil mixture and cook for 1 minute.
- Assemble: Combine cooked pasta, chicken, and tomato-basil sauce in a large bowl. Toss to coat.
- Serve: Top with Parmesan cheese and drizzle with balsamic glaze (optional). Serve immediately.
Prep Time: 15 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes
Kcal: Approximately 500-600 per serving Servings: 4-6