Ingredients
Scale
- 1 pound angel hair pasta
- 1 pound roma tomatoes (diced)
- 1 small shallot (or ¼ red onion, finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 pinch salt and pepper
- 1½ pounds boneless, skinless chicken breasts (thinly-sliced)
- ¾ teaspoon kosher salt
- ½ teaspoon italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1-2 tablespoons olive oil
- fresh basil leaves
- grated Parmesan cheese
Instructions
- Boil the pasta according to the package directions until al dente. Drain and return to the pot, then toss with olive oil to prevent sticking.
- In a bowl, mix the diced tomatoes, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and pepper. Set aside.
- Season the chicken with kosher salt, Italian seasoning, onion powder, and black pepper.
- Heat olive oil in a large skillet over medium heat. Sauté the chicken for a few minutes on each side until browned and cooked through. Remove from heat and let rest for 5-10 minutes before slicing into strips.
- Add the bruschetta mixture to the skillet and heat it through.
- Combine the heated mixture with the pasta, tossing to combine.
- Top with the sliced chicken, grated Parmesan cheese, and fresh basil leaves.
Notes
You can substitute chicken breast with grilled shrimp or tofu for a different protein option.
Ensure not to overcook the pasta; it should be al dente for the best texture.
Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
Nutrition
- Serving Size: 1 plate
- Calories: 554
- Sugar: 4g
- Sodium: 1150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.