Bruschetta Chicken Pasta

• porsjoner: 6 servings
• aktiv tid: 20 minutes
• total tid: 45 minutes

Ingredienser

3 chicken breasts, boneless and skinless, halved

1 cup Italian salad dressing

1 teaspoon each of garlic powder, salt, and black pepper, freshly ground

8 Roma tomatoes, deseeded and chopped

6 chopped basil leaves, or more as per taste

A head of garlic, cloves separated, peeled, and chopped

1/3 cup each of olive oil and balsamic vinegar

Salt and freshly ground black pepper, as per taste

1/3 cup vegetable oil

1 pound angel hair pasta

1 yellow onion, chopped

2 tablespoonss olive oil

Fremgangsmåte

Marinate the chicken with Italian dressing, garlic powder, salt, and pepper in a plastic bag. Ensure even coating. Refrigerate it for 15 mins to 4 hours.

While the chicken marinates, mix the Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar in a bowl. Add salt and pepper to taste.

Heat the vegetable oil in a skillet, and cook the chicken until it's golden brown and the juices are clear (around 5-7 mins per side). Use a thermometer to ensure it reaches 165 degrees Fahrenheit.

Cut the cooked chicken into bite-sized pieces.

Boil a pot of lightly-salted water and cook the angel hair pasta until it's al dente (4-5 mins).

In the skillet, remove the excess oil. Sauté the onion in 2 tablespoons of olive oil until it's translucent (3-4 mins).

Add the bruschetta mixture to the skillet, cook it for 3-4 minutes, and remove it from the heat.

Drain the pasta and toss it in the skillet with the bruschetta.

Serve the pasta on a plate, topped with the cooked chicken. Enjoy!

Næringsinnhold

• Kalorier: 536 cal