Easy Chicken Bruschetta Spaghetti Food

BRUSCHETTA CHICKEN PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)
• Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.

BRUSCHETTA CHICKEN PASTA

Steps:

• In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
• In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
• Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
• Top with Parmesan and serve.

BRUSCHETTA CHICKEN PASTA

Steps:

• Combine ingredients in a medium bowl.
• Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
• Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
• Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
• Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
• To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
• Slice chicken breasts and add to the pasta.
• Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.

BRUSCHETTA-TOPPED CHICKEN & SPAGHETTI

Steps:

• Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes on each side., Transfer to an 8-in. square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat until cheese is golden brown, 5-6 minutes. Serve with spaghetti.

QUICK BRUSCHETTA CHICKEN

Steps:

• Thoroughly pat the chicken breasts dry then season them with the garlic powder and a pinch each of salt and pepper.
• Heat the olive oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until no longer pink and the internal temperature reaches 165 degrees F, 8 to 10 minutes.
• While the chicken cooks, combine the tomatoes and basil with a pinch each of salt and pepper in a medium bowl and stir to combine.
• Plate the chicken breasts then top them with the tomato mixture. Top with the Parmesan and serve.

EASY CHICKEN BRUSCHETTA SPAGHETTI RECIPE

Steps:

• Place chicken breasts into a large ziplock bag and pound to even flatness with meat tenderizer (smooth side). Place chicken in Deep Dish Covered Baker and season with Italian seasoning. Microwave for 12 minutes. Remove chicken from baker and chop with Salad Chopper. Leave broth in baker and add pasta. Pour chicken broth over pasta until fully submerged. Microwave for 15 minutes. Remove and mix until chicken broth is mostly absorbed into pasta and tender. If broth is not fully absorbed, set aside and the baker will continue to cook while it is still hot. While pasta is cooking, make the sauce in the Manual Food Processor. Add olive oil, basil, tomatoes, garlic, salt and pepper. Chop thoroughly. Add chicken to pasta. Pour sauce over chicken and pasta and mix thoroughly. Serve with Parmesan cheese.