Chicken Bruschetta Pasta Recipes

CHICKEN BRUSCHETTA PASTA (SAVOURY) RECIPE BY TASTY

Steps:

• Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
• Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
• Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
• Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
• Enjoy!

BRUSCHETTA CHICKEN PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)
• Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.

CHICKEN BRUSCHETTA PASTA

Steps:

• Prepare pasta according to the directions on the package.
• Season chicken with salt and pepper.
• Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165°F degrees. Set aside.
• Dice tomatoes and save the juices in a small bowl.
• Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
• Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
• Add remaining garlic and sauté for about 20 seconds, or until soft and tender - do not burn the garlic.
• Increase heat to medium high and stir in previously prepared tomato salad.
• Add tomato sauce to pan and bring to a boil.
• Add prepared pasta to sauce pan and toss around until coated. Set aside.
• In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.
• Transfer pasta to a platter.
• Arrange prepared chicken breasts on top of pasta.
• Serve.

BRUSCHETTA CHICKEN PASTA

Steps:

• Combine ingredients in a medium bowl.
• Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
• Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
• Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
• Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
• To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
• Slice chicken breasts and add to the pasta.
• Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.

BRUSCHETTA CHICKEN PASTA

Steps:

• In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
• In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
• Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
• Top with Parmesan and serve.

BRUSCHETTA CHICKEN

Steps:

• Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

CHICKEN BRUSCHETTA PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
• Drain pasta. Add to chicken in skillet along with the remaining dressing; mix lightly.
• Top with pasta sauce and cheese; cover. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.

TGI FRIDAY'S COPYCAT BRUSCHETTA CHICKEN PASTA

Steps:

• Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
• Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
• Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
• Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.
• Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
• Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
• To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

BRUSCHETTA-TOPPED CHICKEN & SPAGHETTI

Steps:

• Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes on each side., Transfer to an 8-in. square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat until cheese is golden brown, 5-6 minutes. Serve with spaghetti.

BRUSCHETTA PASTA SALAD WITH CHICKEN

Steps:

• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
• Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
• Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

CREAMY BRUSCHETTA PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
• Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.