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A healthy pasta recipe at last! This chicken bruschetta pasta is a quick, easy, and delicious healthy pasta dinner option.
Have you ever been to a restaurant where you ordered something that sounded fantastic but when you got it-not so much? This happens to me, a lot. I always seem to be craving comfort, pasta or stir-fry type foods. What can I say? I like veggies and carbs!
So recently I had yet another let down in my quest to find a kick ass bruschetta pasta. I will not tell you where I had it but I will say- do not order pasta from a place that does not specialize in pasta.
I decided to literally make a list of all of the flavors I love when biting into a slice of bread topped with a ripe, juicy bruschetta topping. I like the taste of petite diced tomatoes, tossed in fresh garlic, oregano, a bit of thyme, crushed red pepper and held together with olive oil. Topped with torn basil leaves and freshly grated Parmesan cheese- HEAVENLY!
I topped this dish off with a thick and rich balsamic glaze. You can make your own balsamic glaze and when I have time to do it-I do. THIS is the recipe I use. But quick weeknight meals? I used the Rachel Ray Brand. I like it, it tastes good and I grab it, drizzle and eat. BOOM.
Want to trim a bit of time from the prep? Use sharp kitchen shears to cut your chicken and boil your pasta while your chicken is cooking. Theoretically this can be made and on the table in under 40 minutes. But you have to be prepared!
Like almost everything I make and share on this site this dish also has to be weeknight and kid-friendly. Pasta, spices, fresh flavor and chicken- this is a perfect group to build a recipe on.
The fact that this is a healthy pasta recipe is a BONUS!
Total Servings 4
This meal is light and healthy. I used whole wheat pasta and Parmesan- sparingly. This can be on the table in under 30 minutes and rivals any restaurant meal I have ever had!
5 minPrep (inc. refrigeration & rest time)
25 minCook Time
30 minTotal Time
Ingredients
- 2 lb chicken tenders OR boneless skinless breasts, cut into small pieces (Use scissors)
- 1/2 C olive oil
- 1/2 tsp minced onion (dried)
- 1 1/2 tsp dried oregano
- 2 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper (to taste)
- 2 cloves garlic, minced
- 1 15 oz can of petite diced tomatoes (with juice) I use Red Gold
- 1 pound of thin spaghetti
- Freshly grated Parmesan cheese
- Balsamic Glaze for drizzle
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine the spices, salt, pepper, garlic and olive oil.
- Add in the cut chicken.
- Toss to combine.
- Pour into a 13×9 baking dish.
- Be sure to use a spatula to get it all.
- Bake for 20-25 minutes OR until chicken is cooked through.
- Remove from oven and pour diced tomatoes over the chicken.
- Toss to combine.
- Add cooked and drained pasta.
- Toss.
- Plate in a small mound.
- Drizzle with balsamic glaze, dust with fresh Parmesan cheese.
