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Grilled Chicken Bruschetta Pasta is a delightful fusion dish that elegantly combines the robust flavors of grilled chicken with the freshness of traditional bruschetta toppings. This recipe not only tantalizes the taste buds but also offers a colorful presentation that makes it visually appealing. The vibrant colors of the ingredients, from the bright red cherry tomatoes to the lush green basil, create a feast for both the eyes and the palate.

Grilled Chicken Bruschetta Pasta

Discover the vibrant flavors of Grilled Chicken Bruschetta Pasta, a delicious blend of juicy grilled chicken, fresh cherry tomatoes, and aromatic basil, all tossed with your choice of pasta. This versatile dish is perfect for weeknight dinners or special gatherings, delivering a gourmet experience at home. Easy to make and visually appealing, it’s sure to impress family and friends alike. Dive into this culinary adventure and enjoy a colorful and satisfying meal any time!
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Ingredients
  

8 oz (225g) spaghetti or penne pasta

2 boneless, skinless chicken breasts

2 cups cherry tomatoes, halved

1 cup fresh basil leaves, chopped

3 cloves garlic, minced

1/4 cup balsamic vinegar

1/4 cup olive oil, divided

1 tsp dried oregano

Salt and freshly ground black pepper to taste

Freshly grated Parmesan cheese, for garnish

Instructions
 

Cook the Pasta:

    In a large pot, bring salted water to a rolling boil. Add the pasta of your choice (spaghetti or penne) and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.

      Marinate the Chicken:

        In a mixing bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and freshly ground black pepper. Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag tightly or cover the dish with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 30 minutes, but for optimal flavor, marinate for up to 2 hours.

          Grill the Chicken:

            Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken from the refrigerator and let the excess marinade drip off. Grill the chicken for approximately 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips.

              Prepare the Bruschetta Topping:

                In a large mixing bowl, combine the halved cherry tomatoes, chopped fresh basil, the remaining 2 tablespoons of olive oil, salt, and freshly ground black pepper. Stir the mixture gently but thoroughly to ensure the tomatoes are coated and the flavors meld together.

                  Combine Pasta and Chicken:

                    In the same pot used for boiling the pasta, add the drained pasta back in, followed by the bruschetta topping. Toss everything together gently, ensuring the pasta is well coated with the tomato and basil mixture. If desired, you can drizzle a bit more olive oil to keep the pasta moist and flavorful.

                      Serve:

                        To serve, arrange the sliced grilled chicken atop the pasta. Finish with a generous sprinkle of freshly grated Parmesan cheese and add a few extra basil leaves for an aromatic touch. Serve immediately for the best flavor and presentation.

                          Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4