bruschetta chicken pasta plate of mixed greens #dinner #pasta
bruschetta chicken pasta plate of mixed greens
bruschetta chicken pasta plate of mixed greens is an unquestionable requirement make for any event! with italian prepared flame broiled chicken and a decent kick of garlic and parmesan cheddar, this is one pasta serving of mixed greens that will inspire!
Bruschetta Chicken Pasta… It was an ideal opportunity to make a kick-ass carb formula that you will love!
With about ALL of the plates of mixed greens on this site loaded with lettuce and bravo vegetables, the time had come to break out some carbs and give you something other than what's expected. This is one formula that I needed to go delving into the files for! Two years prior, I made and posted this Chicken Bruschetta Pasta Salad which had been a crisis lunch for half a month (in those days), and shared it before I realized how to center a camera focal point even. Anyway, the fact of the matter is, that plate of mixed greens went insane loco worldwide with the humiliating photograph appended to it. The main issue, is, that formula is a solitary serve formula — a sluggish young ladies formula — and I've been busting to redo it from that point forward. Quick forward two years to a superior focal point and more tolerance, and here we are. Once more.
Ingredients :
- 1 pound (500 g) thin spaghetti pasta, (dry weight)
- 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Salt and pepper, to taste :
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
- 2 tablespoons balsamic vinegar, (adjust to your tastes)
- 8 roma tomatoes, diced
- 1/2 cup grated parmesan cheese, plus more to serve
- 2 tablespoons finely chopped fresh basil or parsley
Salt and pepper, to taste :
- Balsamic glaze to serve (optional) -- I use store bought
Instructions :
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
- While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
- Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
- Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.
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