Healthy Bruschetta Chicken Pasta
A nutritious and delicious pasta dish combining whole wheat pasta, lean chicken, and fresh bruschetta toppings.
Equipment
- large pot
- skillet
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 8 oz Whole wheat pasta Base of the dish, providing fiber and complex carbohydrates.
- 1 tablespoon Olive oil Heart-healthy fat that adds richness.
- to taste none Salt and pepper Essential seasonings.
- 2 cups Cherry tomatoes, halved Adds freshness and flavor.
- 1/4 cup Fresh basil, chopped Brings aroma and color.
- 2 cloves Garlic, minced Adds depth to the topping.
- 1 tablespoon Balsamic vinegar Balances the sweetness of tomatoes.
- 1/4 cup Mozzarella cheese, diced Creamy addition that melts into the pasta.
- to taste none Fresh basil leaves for garnish Enhances presentation and flavor.
Instructions
- Boil salted water in a large pot and cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving some pasta water.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and let rest before slicing.
- In the same skillet, sauté minced garlic for 1 minute until fragrant. Add halved cherry tomatoes and cook for 3-4 minutes until softened. Remove from heat and stir in chopped basil and balsamic vinegar. Season with salt and pepper.
- In a large bowl, combine cooked pasta, sliced chicken, and bruschetta topping. Toss gently to coat. Fold in diced mozzarella cheese.
- Serve warm, garnished with fresh basil leaves.
Notes
This dish is versatile and can be customized with vegetarian or gluten-free options.