Best Chicken Bruschetta Pasta Recipes

TGI FRIDAY'S COPYCAT BRUSCHETTA CHICKEN PASTA

Steps:

• Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
• Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
• Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
• Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.
• Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
• Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
• To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!

CHICKEN BRUSCHETTA PASTA (SAVOURY) RECIPE BY TASTY

Steps:

• Heat the oil in large high sided skillet over medium-high heat. Add the cubed chicken and 1 tablespoon of the seasoning mix. Cook, stirring often for 5 minutes or until browned and fully cooked. Remove chicken from the pan and transfer to a large bowl. Set aside.
• Add the onion to the skillet and cook for 3 minutes or until softened and translucent.
• Add the stock, tomatoes and remaining seasoning mix to the skillet, bring to boil and stir to release browned bits from bottom of skillet. Stir in the uncooked pasta and cook for 15 to 20 minutes, stirring occasionally until the pasta is fully cooked.
• Return the chicken to skillet. Stir in the mozzarella and cook for 2 minutes or until thel chicken is heated through. Sprinkle with chopped basil if desired and serve immediately.
• Enjoy!

BRUSCHETTA PASTA SALAD WITH CHICKEN

Steps:

• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
• Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
• Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

CHICKEN BRUSCHETTA PASTA

Steps:

• Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Add broth and garlic powder; cook 3 min.
• Add cooking creme and tomatoes; cook and stir 3 min.
• Stir in pasta and basil.

SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA

Steps:

• 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.

CREAMY BRUSCHETTA PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
• Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.

CHICKEN BRUSCHETTA PASTA

Steps:

• COOK chicken in large nonstick skillet on medium heat 5 to 6 minute or until done. Stir in broth and garlic powder; cook 3 minute.
• ADD cooking creme and tomatoes; cook and stir 3 minute.
• STIR in pasta. Top with basil.
• Substitute: Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 minute or until pink.
• Nutrition Information Per Serving: 370 calories, 13g total fat, 7g saturated fat, 100mg cholesterol, 620mg sodium, 29g carbohydrate, 3g dietary fiber, 6g sugars, 33g protein, 30%DV vitamin A, 10%DV vitamin C, 10%DV calcium, 10%DV iron.

BRUSCHETTA CHICKEN PASTA

Steps:

• Cook your pasta according to package directions. Once your pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.
• While your pasta is cooking, in a medium sized bowl, combine your diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt and ¼ teaspoon black pepper. Allow this bruschetta tomato mixture to sit and marinate while you prepare the remaining dish.
• In a medium sized bowl combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.
• Add 2 tablespoons of olive oil to a large skillet, on high heat. Add the seasoned chicken breast to the hot skillet and brown your chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.
• Turn the heat on your skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.
• Turn off the heat to your skillet and top your pasta with the feta cheese crumbles, remaining 1 tablespoon basil and 1 tablespoon parsley.

CHICKEN BRUSCHETTA PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.
• Drain pasta. Add to chicken in skillet along with the remaining dressing; mix lightly.
• Top with pasta sauce and cheese; cover. Cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally.

BRUSCHETTA CHICKEN PASTA

Steps:

• Mix cream cheese, milk and garlic powder until blended.
• Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth; cook 3 min., stirring frequently. Add tomatoes and cream cheese mixture; cook and stir 3 min. or until heated through.
• Add pasta to chicken mixture; toss to evenly coat. Top with basil.