Sun Dried Tomato Bruschetta Chicken With Pasta
"adapted from Dash Recipes"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 lb boneless skinless chicken breast
- 14 1⁄2 ounces diced fire-roasted tomatoes, with garlic
- 1 cup parmesan cheese, shredded
- 1⁄4 cup diced tomatoes with garlic and oregano
- 2 ounces fresh mozzarella cheese, divided
- 1 tablespoon fresh basil leaf, chopped
- 0.5 (1 lb) penne pasta
- 1 teaspoon dried rosemary
directions
- Heat a large skillet over medium high heat.
- Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
- Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
- While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
- Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
- Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
- Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
- Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.
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