Bruschetta Chicken Pasta is a light and fresh gluten-free dinner recipe that’s perfect for spring and summer nights. Prep ahead and dinner will be on the table in just 20 minutes!
Hello, hello – pardon my absence! Last weekend my Mom, Aunt and I visited my Grandma, who turned 99 last month, in Ohio. I’ve said it once and I’ll say it again, it always takes me double the amount of time I’m gone to get back into a routine. Maybe returning home with fresh eyes that see all the little projects that need to be completed before doing anything else, aka saying goodbye to the bottle of mustard that expired in 2012 which MADE THE MOVE with us to our new home in 2013, has something to do with it. Fridge (deep) clean out = complete!
Anyway, little projects coupled with a few recipe fails and pregnancy-induced tension headaches that just won’t quit (thoughts on diffusing peppermint oil directly into my nostrils? Kidding.) means it’s been a quiet week around here.
Let’s catch up:
- Back to my Grandma – what a special visit. The last time I was in Ohio was because she had broken her neck so it was wonderful to be there for no other reason then to simply be together. We cooked, discussed The Bachelor (see you never, Arie) saw The Greatest Showman (do not wait another second to go see that movie – oh my word!!) and listened to stories about her growing up on a dairy farm. Like I said, it was a truly special weekend.
- What do you guys think about me blogging more consistently about non-recipe topics? With our third child on the way this summer, I’ve been thinking rather obsessively about what IGE will look like down the road. That said, as much as I love writing about food and sharing recipes I of course have other interests, and conceptualizing, testing, shooting, editing, and writing recipe posts takes a TON of time. Simply put, lifestyle posts are easier to write – plus they really excite me. Thoughts?
- Speaking of the aforementioned third child, she is officially a girl! I know the blood tests said so, but to have it confirmed via ultrasound this week made it really, really real, and I am officially really, really excited. As nervous as I am to raise a girl after having two boys, a reader said it best in my announcement post – a sister will make her brothers better men. Amen to that, and cheers to a well rounded family.
As much as I also want to tell you about the most awesome pair of maternity leggings I recently bought (maybe in a maternity must-haves post?) instead I’ll share a light and healthy recipe for Bruschetta Chicken Pasta with you today!
This recipe is actually from the IGE archives. We’re talking 2011, dark photos, no recipe – just an obnoxious collection of photos and words. Hey, I guess not much has changed! Har. Anyway, the dish deserves a repost not only because it is so, so simple but because it’s just what I crave around this time of year. The sun is staying out longer and longer each day and I find myself pushing aside heavier comfort food recipes for simple, toss together suppers that are easy on the waistline. Bruschetta Chicken Pasta is IT.
A homemade bruschetta mixture – chopped tomatoes plus their juices, extra virgin olive oil, balsamic vinegar, fresh basil, and tons of minced garlic – is quickly simmered to create a light and silky sauce for cooked gluten-free spaghetti. Topped with a little parmesan cheese, balsamic reduction, and sauteed chicken cutlets, this is a 20 minute dish the whole family will eat without complaint. Well, minus Cameron whose hurled his spaghetti all over the kitchen. Good times!
Start by making the bruschetta mixture – it is incredible. In a bowl combine 6 Roma tomatoes that have been chopped, 1/4 cup packed fresh basil that’s been chopped, 1/4 cup extra virgin olive oil, 1 Tablespoon balsamic vinegar, 3 cloves garlic that’ve been microplaned or minced, tons of salt and pepper, plus a pinch of sugar. Set aside or refrigerate overnight.
Next add 10oz gluten-free spaghetti to a large pot of salted, boiling water, then cook until al dente. Drain then set aside. Around the time you drop the pasta into the water, place a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray. Add 2 chicken breasts that have sliced into cutlets (ie sliced in half lengthwise) then seasoned with garlic salt, pepper, and Italian seasoning and saute for 2-3 minutes a side or until cooked through. Remove to a plate then set aside.
Turn the heat down to medium then remove the skillet from the heat to cool for a couple minutes, and then add the bruschetta mixture. Saute for 2-3 minutes or until the tomatoes are heated through and the sauce is slightly thickened.
Finally, add the cooked pasta into the skillet plus 1/2 cup freshly grated parmesan cheese then toss to combine. Taste then add salt if necessary.
Scoop the pasta into bowls then drizzle with a wee bit of balsamic reduction if you please (you can find this in bottles at the grocery store or make your own) and top with a sliced chicken cutlet. EASY, you guys!!! So, so easy, and even more delicious. I hope you love this light and yummy dish. Enjoy!
Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is a light and fresh gluten-free dinner recipe that's perfect for spring and summer nights. Prep ahead and dinner will be on the table in just 15 minutes!
- 10oz gluten-free spaghetti
- 2 chicken breasts, sliced into cutlets
- Italian seasoning, garlic salt, and pepper
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- balsamic reduction, optional
- For the bruschetta mixture:
- 6 Roma tomatoes, chopped with juices (about 3 cups)
- 1/4 cup packed fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 3 cloves garlic, microplaned or minced
- salt and pepper
- pinch of sugar
- Stir together ingredients for bruschetta in a bowl then set aside. Can be made a day ahead of time.
- Bring a large pot of water to a boil then salt heavily and add spaghetti. Cook until al dente then drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray. Season chicken on both sides with Italian seasoning, garlic salt, and pepper then saute for 2-3 minutes a side or until cooked through. Remove to a plate then set aside. Turn heat down to medium then remove skillet from heat to cool slightly.
- Return skillet to heat then add bruschetta mixture and simmer for 2-3 minutes or until tomatoes are heated through and juices are slightly thickened. Add pasta and parmesan cheese then toss to combine. Taste then add salt if necessary. Scoop into bowls then top with more parmesan cheese, balsamic reduction if using, and chicken, then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.