Bruschetta Chicken Pasta


  • 8 oz. Cooked Spaghetti Pasta whole wheat pasta or gluten free pasta is recommended for extra health benefits
  • 2 tbsp. Olive Oil divided
  • 2 large Boneless Skinless Chicken Breasts cut down the center to make 4
  • 5 Roma Tomatoes diced
  • ½ cup Fresh Basil chopped
  • 1 tbsp. Balsamic Vinegar
  • 2 cloves Garlic minced
  • Optional: Balsamic glaze and/or Parmesan cheese for garnish


  • Cook and drain your pasta noodles. Set aside. In a small glass bowl, combine diced tomatoes, chopped basil, minced garlic and balsamic vinegar. Stir to combine and then let sit in the refrigerator during the next couple steps.
  • In a large skillet, heat 1 tbsp olive oil. Sprinkle 4 thin chicken breasts with salt and pepper and cook on each side 5-7 minutes or until chicken is cooked through. Remove from pan and sliced cooked chicken into pieces.
  • In the same pan that you cooked the chicken, add 1 more tbsp of olive oil. Add cooked noodles, bruschetta mixture and the chicken pieces. Toss and warm it all together. Garnish with a drizzle of balsamic glaze or Parmesan cheese for extra flavor!