If you like a good, rustic bruschetta…you’re gonna love this pasta dish with pan-seared chicken. The freshness of the tomatoes, basil, and garlic will leave your family wanting more!
Prep Time::20 mins
Cook Time::25 mins
Marinate Time::15 mins
Total Time:: 1 hr
Servings::6
Ingredients
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Chicken:
3 boneless skinless chicken breasts, sliced in half horizontally
1 cup Italian salad dressing
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Brushchetta:
8 Roma tomatoes, seeded and chopped
6 basil leaves, chopped, or more to taste
1 head garlic – cloves separated, peeled, and chopped
1/3 cup olive oil
1/3 cup balsamic vinegar
salt and freshly ground black pepper to taste
Pasta:
1 pound angel hair pasta
1/3 cup vegetable oil
1 yellow onion, chopped
2 tablespoons olive oil
Directions
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Place chicken, Italian dressing, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper in a resealable plastic bag; seal the bag and squeeze gently to coat chicken. Place chicken in the refrigerator to marinate for 15 minutes or up to 4 hours.
Add Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar to a large bowl and mix well. Season to taste with salt and black pepper.
Heat vegetable oil in a cast iron skillet over medium-high heat. Remove chicken from marinade and add to the skillet. Cook until chicken is golden brown and juices run clear, 5 to 7 minutes per side. An instant-read thermometer, inserted near the center, should read at least 165 degrees F (74 degrees C). Discard marinade.
Remove chicken from the skillet. Set aside to cool slightly, then slice into bite-sized pieces.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Remove excess oil from the skillet; add the 2 tablespoons olive oil to the skillet, and cook and stir yellow onion until translucent, 3 to 4 minutes. Stir in bruschetta mixture; cook for 3 to 4 minutes. Remove from heat.
Drain pasta. Toss pasta with bruschetta, top with cooked chicken, and serve.