BRUSCHETTA CHICKEN PASTA

Bruschetta Chicken Pasta image

Provided by @MakeItYours

Number Of Ingredients 15

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16 ounce box of thin spaghetti
⅓ cup reserved pasta water from the cooked pasta
1 pound boneless-skinless chicken breast (cut into 1 inch bite size pieces)
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt (divided)
½ tsp black pepper (divided)
2 cups (1 pound package) campari tomatoes (small diced)
¼ cup + 2 tablespoons olive oil ( divided)
2 tbsp balsamic vinegar
3 tbsp fresh basil (chopped, divided)
2 tbsp fresh parsley (chopped,divided)
1 tbsp garlic ( minced)
½ tsp granulated sugar
½ cup feta cheese crumbles

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.