2 boneless, skinless chicken breasts
8 oz spaghetti or penne pasta
2 cups cherry tomatoes, diced
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tbsp balsamic vinegar
1/4 cup grated Parmesan cheese
Seasonings and Extras:
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper, to taste
Optional: Extra basil leaves and balsamic glaze for garnish
Tools You’ll Need
Large pot for boiling pasta
Skillet or frying pan for cooking chicken
Mixing bowl for bruschetta topping
Sharp knife for slicing chicken and dicing tomatoes
Tongs for tossing pasta
Step-by-Step Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken
Pat the chicken breasts dry with a paper towel. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper.
3. Cook the Chicken
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. (The internal temperature should reach 165°F.) Remove from the skillet and let rest for 5 minutes before slicing.
4. Make the Bruschetta Topping
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