Description
This bruschetta chicken pasta recipe is perfect when tomatoes are juicy and ripe! You can easily turn it into a bruschetta pasta salad, too!
Ingredients
- 1 lb. chicken breast tenders
- 3 Tbsp. olive oil, divided
- 1 tsp. Italian seasoning
- 3/4 tsp. sea salt, divided (plus more for pasta water)
- 12 oz. rotini pasta
- 1 lb. ripe tomatoes
- 1 cup grape tomatoes (about 5 oz.)
- 2 cloves of garlic
- 1/2 oz. fresh basil
- 8 oz. fresh mozzarella pearls
- flaky sea salt
Instructions
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Bring pot of water to boil.
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Drizzle chicken with 1 tablespoon olive oil and sprinkle with Italian seasoning and ½ teaspoon sea salt.
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Preheat grill over medium-high heat. Grill chicken for 2-3 minutes per side, or until it reaches an internal temperature. Standard breasts will take 6-8 minutes per side. Set chicken aside to rest.
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Salt pasta water and cook pasta to al dente, according to package instructions.
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While pasta cooks, mix up bruschetta. Dice large tomatoes and slice grape tomatoes in half. Discard some of the seeds if there is a lot of them, and add to a small bowl. Grate garlic with microplane zester and add to tomatoes.
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Thinly slice basil and set aside. Slice chicken into thin strips and set aside.
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Drizzle tomatoes with remaining 2 tablespoons olive oil and remaining ¼ teaspoon sea salt and stir gently to combine. Stir in basil, saving a small amount for garnish.
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Serve pasta on plates or in bowls and top with tomato and basil mixture, fresh mozzarella, and sliced chicken. Garnish with basil. Season with flaky sea salt and black pepper to taste
Notes
- This is also delicious served as a pasta salad, just cook pasta ahead, lightly drizzle with olive oil and chill until you’re ready to eat.