Sunday, November 30, 2014

Bruschetta Chicken Pasta

I've been on a huge bruschetta and caprese kick (they kind of go hand in hand, doncha think?). I just think the flavors are amazing and (usually) very, very fresh. This was a very simple pasta dish that had all the flavors I love.


Bruschetta Chicken Pasta-adapted from Katie's Cucina
Total Time: 30 Minutes
Serves 4

  • 2 chicken breasts, cut into 1-inch pieces
  • Seasoned salt and pepper, to taste
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 4 tomatoes, diced
  • 1 tablespoon lemon juice
  • 1 pound uncooked spaghetti
  • 15 basil leaves, chiffonade
Cook pasta according to package directions. Set aside.

Meanahile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and salt and pepper to taste and cook until chicken is no longer pink in middle, about 8 minutes, turning frequently. Set aside once cooked.

In the same skillet, add remaining olive oil, butter, and garlic. Heat on medium-high for 1 minute. Add diced tomatoes, reduce heat to medium and saute for about 5 minutes.  Add lemon juice and cook for an additional 2 minutes.

Toss pasta with the sauce, add chicken and basil right before serving.


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