Description
Bruschetta Chicken Pasta – an easy, go-to end-of-summer dinner! Easily gluten-free and naturally dairy-free!
Ingredients
Scale
Pasta:
- 8oz spaghetti noodles (use gluten-free if you want)
- kosher salt
- extra virgin olive oil
Bruschetta:
- 4–5 roma tomates, diced (remove the seeds, if possible)
- 15 cherry tomatoes, quartered (remove seeds, if possible)
- 1 tablespoon garlic, minced
- 3/4 cup fresh basil, packed and roughly chopped
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Grilled Chicken Breasts:
- 4 medium boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 2 teaspoon ground black pepper
Other:
- Balsamic Glaze (see notes)
Instructions
Bruschetta:
- Combine ingredients in a medium mixing bowl. Taste and adjust seasoning, as desired.
- Set aside.
Pasta:
- Cook al dente according to the box instructions.
- Drain and return to the large pot. Drizzle with olive oil.
- Add bruschetta mixture to pasta and stir to combine. Add additional olive oil, as necessary.
Grilled Chicken Breasts:
- Combine salt and pepper in small bowl.
- Place chicken breasts on a plate and sprinkle both sides with a generous amount of the salt and pepper mix.
- Preheat the grill to medium heat (approximately 400 degrees).
- Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.
- Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your meat thermometer.
- Remove from the grill grates and let rest at least 5 minutes (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).
- Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).
Serving:
- Add pasta mixture to bowl and place chicken on top.
- Drizzle with as much balsamic glaze as you would like!
Notes
- Balsamic Glaze: feel free to use store-bought if that is what works best for you! Or make our homemade Sweet Balsamic Glaze recipe. Otherwise, you can make a sugar-free version by following these directions:
- Place 1 cup balsamic vinegar in small saucepan and bring to a boil.
- Reduce heat to simmer, uncovered.
- Continue simmering for 20-30 minutes while you make the rest of the meal.
- Remove from heat and allow to cool (it will continue to thicken as it cools).
- Gluten-Free: to make this gluten-free simply use gluten-free pasta. I love the Jovial brand!
- Chicken Thighs: you could easily use chicken thighs instead of breasts! Here is a grilling tutorial for those!
- Leftovers: this makes excellent leftovers for lunch the next day! Just store in an airtight container for up to 3-4 days and you might want to liven up the pasta with some additional olive oil!
Nutrition
- Serving Size: 6oz
- Calories: 529
- Sugar: 20.8 g
- Sodium: 789 mg
- Fat: 10.6 g
- Carbohydrates: 72.1 g
- Protein: 39.5 g
- Cholesterol: 82.7 mg