Bruschetta Chicken Pasta

I love chicken bruschetta, so when I saw this recipe, I knew I had to make it. It does make a lot so I cut it in half for us! Great weeknight meal as it is quick to make!


2 boneless skinless chicken breasts, cut into pieces
1 box whole wheat thin spaghetti
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1/2 cup plus 2 tablespoons balsamic vinegar
3 cups fresh tomatoes, diced
Oregano and basil (fresh or dried) to taste
Shredded Parmesan cheese, cracked pepper, salt to taste

Marinate chicken in 1/2 cup (more or less as needed) balsamic vinegar at least 30 min. (I skipped this part and just brushed some balsamic on the chcipe before cooking)
Cook pasta according to package directions, drain.
Heat 1 tablespoon oil in large skillet over medium high heat. Add chicken and cook until white all the way through, about 5-8 minutes. Remove from heat, transfer to plate.
Return skillet to burner, heat remaining 1 tablespoon olive oil over medium high heat. Sauté garlic until golden. Add tomatoes, 2 tbsp balsamic vinegar, and herbs. Heat until sauce is slightly reduced and tomatoes softened (about 2 minutes). Add pasta and chicken to tomato mixture and heat until warmed (about 2-3 minutes), tossing/stirring to fully incorporate. Serve topped with fresh basil.


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