Bruschetta Chicken

Name: Bruschetta Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 10½ oz Spaghetti; 4 Tomatoes; 1 clove Garlic; ½ oz Fresh Basil; 2 tbsp Balsamic Vinegar; 2 tbsp Olive Oil; 1¼ lb Chicken Breast; ½ tsp Black Pepper; 4 oz Mozzarella

By Eatpace

Seared chicken breasts get a topping of fresh tomatoes, basil, mozzarella and balsamic vinegar, with pasta alongside. The tomato topping can be mixed while the pasta cooks.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 640; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

Mozzarella-topped chicken with diced tomatoes and basil, served beside spaghetti.

35 min

Method

6 steps 15 min prep · 20 min cook

Prep

Step 1. Bring a large pot of water to a boil and add most of the Salt and the Spaghetti. Cook until tender with a little bite, about 9 minutes or according to the package, then drain.
Step 2. Meanwhile, toss the Tomato, Garlic, Fresh Basil, Balsamic Vinegar and half the Olive Oil in a bowl.
Step 3. Pat the Chicken Breast dry and season both sides with the rest of the Salt and the Black Pepper.

Cook

Step 4. Heat the rest of the Olive Oil in a large skillet over medium-high heat. Add the chicken and sear until golden underneath, about 4 minutes.
Step 5. Flip the chicken and cook until browned and no longer pink inside, about 4 minutes. Top with Mozzarella, cover and cook over low heat until melted, about 2 minutes.

Finish & serve

Step 6. Divide the spaghetti and chicken among plates. Spoon the tomato mixture and its juices over the chicken and pasta.

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Tips

Good to know

Check the thickest part of each chicken cutlet with an instant-read thermometer; it should reach 165°F.

Swap it

Use gluten-free spaghetti in place of regular spaghetti if needed.

Leftovers

Refrigerate leftovers promptly for up to 3 days, keeping the tomato topping separate if possible.

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