Chicken Pasta

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Bruschetta Chicken Pasta Italian

Bruschetta Chicken Pasta Italian


  • 1 lb (450 g) spaghetti
  • 4 cups (1 L) chicken or vegetable broth
  • 3-4 boneless skinless chicken breasts
  • 4 small plum tomatoes
  • ¼ cup (60 mL) loosely packed fresh basil leaves
  • 3-4 garlic cloves
  • 1 cup (75 mL) olive oil
  • ½ oz. (15 g) fresh Parmesan cheese


  1. Place the chicken breasts in a large bowl
  2. Season
  3. Marinate for at least 15 minutes or up to 8 hours
  4. Break the spaghetti noodles in half and place them in the pan
  5. Add the broth
  6. Simmer, covered, for 12-15 minutes
  7. Cut the tomatoes and basil into large pieces
  8. Add the garlic
  9. Add the olive oil
  10. Heat the grill or bring a grill pan to medium-high heat
  11. Then, grill the chicken until it’s cooked through
  12. Atop the pasta place chicken breast with a few spoonfuls of the bruschetta topping
  13. Grate the fresh Parmesan cheese over the pasta
  14. Stir and serve

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