Description
A flavorful dish combining juicy chicken, fresh tomatoes, and aromatic herbs, served over al dente spaghetti for a satisfying meal.
Ingredients
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ pound spaghetti (or your favorite pasta)
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup freshly grated parmesan cheese (plus more for garnish)
- Olive oil
- Salt and pepper
- Balsamic glaze (optional, for garnish)
- 6 roma tomatoes (diced)
- ¼ cup sliced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (or to taste)
Instructions
- In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and sliced basil. Season with salt and pepper to taste. Set aside to let the flavors meld together.
- Prepare spaghetti according to package directions. Reserve about ½ cup of the pasta water before draining and set spaghetti aside.
- Split each chicken breast into 2 thinner cutlets. Season each cutlet with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for about 6 minutes per side, or until cooked through. Remove from skillet and set aside.
- In the same skillet, add another ¼ cup of olive oil, shallots, and minced garlic. Cook for several seconds until fragrant.
- Add cooked spaghetti to the skillet, tossing it in the flavored oil. Season with salt and pepper, adding reserved pasta water if necessary. Mix in ¾ of the prepared tomato mixture and ¼ cup of grated parmesan cheese.
- Serve pasta topped with sliced chicken, remaining tomato bruschetta topping, and additional parmesan for garnish. Drizzle with balsamic glaze if desired. Enjoy!
Notes
For a lighter version, opt for whole grain or zucchini noodles. Consider adding vegetables like spinach or bell peppers for a nutritional boost.
