Bruschetta Chicken Pasta
Bruschetta Chicken Pasta - an easy chicken pasta loaded with lots of tomatoes, seasoned chicken, and topped with Parmesan cheese. Easy to make and ready quickly for any night of the week.
Servings: 6
Equipment
Ingredients
- 1 pound pasta short cut (penne, rigatoni etc)
- 1 pound boneless skinless chicken breasts cut into cubes
- 2 teaspoons olive oil
- 2 14.5 oz cans petite diced tomatoes
- 1 cup pesto
- salt and pepper
Instructions
- Bring a large pot of water to boil. Cook pasta according to package directions.
- Heat a large skillet over medium high heat. Add olive oil to the pan, swirling to coat. Season chicken with salt and pepper. Add to pan and cook for 5-6 minutes until browned and just cooked through. Remove from pan and cover with foil to keep warm.
- Add tomatoes to the pan and cook for 5-6 minutes, until the tomatoes start to break down.
- Add pesto and heat for another 5-6 minutes until sauce starts to thicken.
- Mix in cooked pasta and chicken, stirring until everything is well coated. Heat for 2-3 minutes until everything is hot.
- Serve immediately topped with Parmesan cheese if desired.
Notes
Recipe adapted from Diethood
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 33g | Protein: 34g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 74mg | Sodium: 353mg | Fiber: 3g | Sugar: 2g
