As much as I want to tell you about the life-changing pair of maternity leggings I recently bought (umm, will totally still be wearing these post-baby!) I’ll spare you and share this light and healthy Bruschetta Chicken Pasta recipe instead!
A homemade bruschetta mixture – chopped tomatoes, 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 spaghetti noodles. 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.
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, and sourced mostly from the garden or Farmer’s Market. Winning!
How to Make This Recipe
Start by making the bruschetta mixture – it is incredible. In a bowl combine chopped Roma tomatoes, chopped fresh basil, extra virgin olive oil, balsamic vinegar, fresh garlic, tons of salt and pepper, plus a pinch of sugar. Set aside or refrigerate overnight.
Next add 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 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 of 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 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!
Similar Recipes
- Garlic Herb Butter Pasta with Easy Roasted Shrimp
- Pasta Pomodoro
- Sausage, Brussels Sprouts and Parmesan Pasta
- Garlic Mushroom and Zucchini Pasta with Shrimp
- Mushroom Broccoli Parmesan Noodles
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Bruschetta Chicken Pasta
Description
Bruschetta Chicken Pasta is a light and fresh dinner recipe that's quick cooking too. Prep ahead and dinner will be on the table in just 15 minutes!
Ingredients
- 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
Directions
- 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.
Do you have any nutritional info for your recipes?
New favorite recipe. This is seriously amazing. Thanks for YET ANOTHER winner!! :-)
Wohoo!! SO glad you loved the dish, Lydia!!
Hey Hey Kristin! Randomly was reading this post today and wanted to tell you that I am always behind whatever you do here on IGE! I’ve always been a huge fan and I always will be- regardless of what you post about! I also love that thing about the boys new sister making them better men. <3 Also random, but you were oh so close to me recently at Kelly's wedding! I grew up with lots of those girls, and am also close with Kelly's new sister in law! In fact, I made some dips for the fam to snack on throughout the weekend and your best ever FO Dip was in the mix!
Oh my gosh, no way! Were you at the wedding??
Wow! Great pasta recipe! Looks yummy and tasty!
Hey Kristin! I’ve been reading your blog for a long time now, I think you were pregnant with Lincoln when I discovered it. LOVE all your recipes and I occasionally like the lifestyle posts. I feel alone in the blog-reading world these days. A lot of my favorite bloggers are in a different life stage than I am (I’m 34, single with no kids), so I don’t always want to read stuff centered around potty training and kid crafts. With that said, I can also choose not to read it. Maybe make a separate section with the lifestyle posts?
But, I do love seeing your Instagram stories! That’s almost always what’s going on with you and the family. Maybe because it’s a 15 second clip and then over. What about more of Ben on the blog? Maybe he can write a post or do a recipe for us? Just some thoughts!
I’m not going anywhere, but maybe not checking in as often as I used to ;)
Long-time reader! Being gf+, your recipes have been a lifesaver. Like many others, your dishes are in a regular rotation every week at my house. They are so easy to tweak for different allergies and diets. I agree with another comment that suggested keep the recipes, but reduce the frequency and don’t feel like you have to shoot so many step-by-step photos so you can save yourself a little time and stress.
As a professional writer, let me also encourage you to take this blog wherever you need it to. As long as you keep being your authentic self, there will always be an audience for it. But you aren’t the same person you were when you started this, and in another five years, you will be a different person that you are today. That means your audience is going to evolve with you. So do what makes you happy, share it with the world, and go from there.