Italian-Inspired Weeknight Pasta (Print Version)
# Ingredients:
→ Pasta & Chicken
01 -
8 oz pasta (penne or spaghetti are my go-tos)
02 -
2 boneless, skinless chicken breasts, cut into bite-sized cubes
03 -
1 teaspoon Italian seasoning
04 -
Salt and pepper to taste
→ Bruschetta Mixture
05 -
1 cup cherry tomatoes, diced
06 -
1/4 cup fresh basil, chopped (plus extra for sprinkling on top)
07 -
2 cloves garlic, minced
08 -
1 tablespoon balsamic vinegar
09 -
2 tablespoons olive oil, divided
10 -
1/4 cup grated Parmesan cheese
# Instructions:
01 -
Fill a big pot with water, throw in a generous pinch of salt, and bring it to a rolling boil. Add your pasta and cook until it's just right (check the package for timing). Before you drain it, scoop out about 1/4 cup of the starchy pasta water - trust me, this might come in handy later!
02 -
While the pasta's doing its thing, grab a large skillet and warm up 1 tablespoon of olive oil over medium heat. Season those chicken cubes with Italian seasoning, salt, and pepper. Toss them in the hot pan and cook for about 7-8 minutes, stirring occasionally, until they're golden brown and cooked through. Set them aside on a plate.
03 -
In a bowl, toss together those juicy diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and the other tablespoon of olive oil. Give it a gentle stir and let all those flavors start mingling together. The tomatoes should get a little glossy from the oil and vinegar - that's when you know it's perfect!
04 -
Go back to that same skillet you cooked the chicken in (why dirty another pan, right?). Add your drained pasta, the cooked chicken, and all that beautiful bruschetta mixture. Sprinkle in the Parmesan cheese and toss everything together until it's warmed through. If it seems a bit dry, splash in some of that reserved pasta water to loosen things up.
05 -
Scoop this gorgeous, colorful pasta into bowls or onto plates. Tear some extra fresh basil leaves over the top (the aroma when they hit the warm pasta is amazing) and maybe add an extra sprinkle of Parmesan if you're feeling fancy. Serve it up while it's hot!
# Notes:
01 -
This dish tastes even better the next day once all the flavors have had time to mingle in the fridge.
02 -
For the juiciest tomato flavor, try to find ripe cherry or grape tomatoes - they're naturally sweeter than larger varieties.
03 -
Feel free to switch up the pasta shape - rotini or bowties grab the sauce really well too!
04 -
If you want a sharper, saltier kick, try Pecorino Romano cheese instead of Parmesan.