Saturday, August 18, 2012

Bruschetta Chicken Pasta

We have been getting so many ripe and juicy New Jersey tomatoes in our fresh box from Alan's Orchard every week that I had to find some way to use them. Bruschetta was the first thing that came to mind but I needed to make us dinner. I remember having Bruschetta Chicken Pasta at TGI Friday's back in college so I decided to make something similar. This is a great way to turn a classic Bruschetta appetizer recipe into a full meal. I suggest this dish if you are having family or friends over for a casual dinner party. It serves at least 4 people, of course I made this for just John and I so we had leftovers for days!!

6 Ripe Large Tomatoes - Seeded and Diced
1 Red Onion - Diced Small
3-4 Cloves of Garlic - Minced
15 Leaves of Basil - Chopped
1/2 Cup Balsamic Vinegar
2 Tbsp Red Wine Vinegar
1/4 Cup + 1 Tbsp Olive Oil 
1 lb Angel Hair Pasta or something similar
1lb Chicken Breasts - Cubed
Loaf of Italian Bread
1/2 Tsp Salt
1 Tbsp Olive Oil
1/2 Tsp Black Pepper
Parmesan Cheese for topping

Adapted from:

Start by prepping all of your vegetables, in a large bowl toss in the seeded and diced tomatoes, the minced garlic and the diced onion.
Add the salt, pepper, and chopped basil to the bowl, stir to combine. 
Pour in the red wine vinegar, balsamic vinegar and 1/4 cup of olive oil. Stir everything together so it is well combined and the tomatoes are covered in the sauce. If you want to serve this as the traditional bruschetta appetizer, let the flavors combine in the fridge for about 30 minutes, then slice the baguette thin, toast and serve.
If you are going with the chicken pasta version marinate your cubed chicken in about a 1/2 cup of the bruschetta for 30 minutes. At this time you can bring your large pot of salted water to a boil for the pasta and prepare it according to the package. Drain the pasta and set aside.
When the chicken has finished marinating, while the pasta is cooking, heat the Tbsp of Olive oil in your largest pan. Saute the chicken with the bruschetta it has marinated in for about 10 minutes, until it is almost completely cooked through. Pour the rest of the bruschetta mixture onto of the chicken and cook another 5 minutes covered, stirring occasionally so that all of the tomatoes have had the chance to warm. Pour the chicken bruschetta mixture over the pasta, toss and serve with Italian bread and top with grated Parmesan cheese
Enjoy!! - Nicole

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  1. I'm liking this - over here from Mix it Up Monday. New follower too and would like to invite you over and do the same :-) Have a great week. Deb

  2. I just found dinner for us for tonight! Yay! This sounds great! Thanks so much!

  3. Love your recipe for bruchetta chicken pasta! It looks very delicious and relatively easy to make for a quick dinner!

    Stopping by your blog from Whatcha Whipped Up Wednesday (I posted #64 - Mango, Banana and Chai Tea Smoothie).


    Amber @ The Cook's Sister

  4. Looks delish! I love finding new pasta recipes so that I'm not always making just spaghetti or lasagna. Thanks so much for sharing at Creative Thursday this week. Have a wonderful weekend :)


  5. I'm stopping for a visit from Six Sisters' Stuff today!
    I'm having so much fun visiting the participants of this blog linky party.
    So many wonderful and creative ideas.
    Now this chicken recipe looks amazing. I'll have to bookmark this one.

  6. This looks amazing!!! I too need some new tomato and pasta recipes to change it up some!!!

  7. Sounds delicious. Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live tonight.

    Thanks, Nichi

  8. Thanks for sharing this Chicken Pasta Recipe with us. I loved it. Add some lemon to it, it tastes some different. I tried it and it was so delicious. But add it according to your taste.


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