Chicken Bruschetta Pasta
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Chicken Bruschetta Pasta
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 3large Chicken Filletsbreast fillets
- 1tbsp Olive Oil
- Saltto season
- Pepperto season
- 300g Linguine
- 1/3cup Thickened Cream
- 1/3cup Parmesan cheesegrated
Bruschetta
- 3cups Tomatoesdiced – I used a mixture of Roma & Cherry, (choose to your preference)
- 1/3cup Olive Oil
- 4cloves Garliccrushed
- 1/2tsp Balsamic Vinegar
- 1/4cup Basil Leavesfinely chopped
- 3/4tsp Salt
- 1/4tsp Pepper
Instructions
- Pre-heat olive oil in frying pan on medium high heat.
- Add chicken fillets, season with salt and pepper and cook for about 15 minutes or until chicken is cooked through. Note: BBQ chicken if you prefer. Once cooked, slice chicken then set aside and keep warm.
- Cook pasta in a large saucepan according to packet instructions,
- While chicken and pasta are cooking, make bruschetta by adding tomatoes, olive oil, garlic, balsamic vinegar, basil, salt & pepper to a medium sized bowl. Stir to mix through.
- Once pasta is cooked, drain water leaving a small amount in the saucepan with the pasta.
- Turn heat to low and add 3/4 of the bruschetta to the pasta and mix through.
- Add thickened cream and parmesan to the pasta and stir to mix through
- Season with additional salt and pepper. Stir to mix through
- Leave on heat for a further minute to ensure parmesan has melted and tomato is slightly cooked.
- Serve pasta in a bowl topped with sliced chicken and spoon some of the remaining bruschetta mixture on top.
- Sprinkle some additional parmesan on top before serving