This vibrant and nutritious dish combines juicy chicken, whole-grain pasta, and a fresh tomato and basil topping inspired by classic bruschetta. It’s light, full of flavor, and perfect for a wholesome dinner.
Ingredients
For the pasta and chicken:
- 8 oz (225g) whole-grain or chickpea pasta
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the bruschetta topping:
- 3 medium ripe tomatoes, diced
- 2 tbsp red onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and black pepper, to taste
Optional garnish:
- Fresh basil leaves
- Shaved Parmesan cheese
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the whole-grain or chickpea pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken:
- Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice thinly.
- Make the bruschetta topping:
- In a medium bowl, combine the diced tomatoes, red onion, minced garlic, chopped basil, balsamic vinegar, and olive oil. Season with salt and pepper. Let it sit for 5–10 minutes to allow the flavors to meld.
- Combine the dish:
- Toss the cooked pasta with the bruschetta topping, ensuring it’s evenly distributed. Arrange the sliced chicken on top.
- Serve:
- Transfer to plates and garnish with fresh basil leaves and shaved Parmesan cheese if desired.
Tips for a Nutritious Twist
- Add sautéed spinach or arugula for extra greens.
- Use grilled chicken for a smoky flavor.
- Substitute zucchini noodles or spaghetti squash for a low-carb option.
This healthy and flavorful pasta dish is sure to become a weeknight favorite.