Ingredients
1 pound bow-tie pasta (farfalle; penne or rigatoni work too)
6 Roma tomatoes, chopped
A large handful of fresh basil leaves, roughly torn
2 tablespoons olive oil
Salt and pepper, to taste
½ tablespoon minced garlic
2 chicken breasts, diced
½ cup tomato sauce
½ cup balsamic vinegar
2 tablespoons white sugar
¼ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente; drain and set aside.
- In a bowl, mix chopped tomatoes, basil, olive oil, garlic, salt, and pepper to make bruschetta topping.
- Lightly grease a skillet and cook diced chicken over medium heat for 7–8 minutes until fully cooked; remove from skillet and set aside.
- Add the bruschetta tomato mixture to the same skillet and sauté for about 1 minute.
- Add tomato sauce to the skillet, bring to a boil, then reduce heat and simmer for 3–5 minutes.
- Return chicken and cooked pasta to the skillet; toss to combine and heat through.
- In a separate small saucepan, combine balsamic vinegar and sugar; bring to a boil and then simmer for 2–3 minutes until thickened into a glaze.
- Drizzle balsamic glaze over the pasta mixture.
- Sprinkle with Parmesan cheese and extra basil, if desired. Serve hot.
Notes
- Use cherry tomatoes if Roma aren’t in season.
- Add red pepper flakes for a spicy kick.
- Mix in fresh spinach or arugula at the end for added greens.
- Bottled balsamic glaze can be substituted for homemade.
- Refrigerate leftovers in an airtight container for 3–4 days.
- Reheat gently with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 7g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
