With the end of the warmer months means the end of garden-grown produce. As we cleaned out our garden boxes we wanted to make sure we were using every last bit of green we could. Enter another crap in a pan night where I raid our cupboards and throw a bunch of crap in a pan and hope for the best. And let me say this recipe really delivered! I can’t wait to tweak it a little bit in the future, I might try cooking the noodles with the other ingredients or maybe remove the chicken altogether and consider making a dipping sauce for crusty bread. Regardless I am so happy with how this recipe turned out and I cant wait to share it all with you.
Bruschetta Chicken Pasta
- 2 Boneless Skinless Chicken Breasts Cut each breast into a cutlet
- 4 Roma Tomatoes Seeded and diced
- 1 Cup Diced Red Onion
- 1½ Tbsp Minced Garlic
- ¼ Cup Balsamic Vinegar
- 2 Tbsp White Wine Vinegar
- 7 Fresh Large Basil Leaves Chiffonade cut
- 1 Tbsp Brown Sugar
- 1 Jar Reese Marinated Quartered Artichoke Hearts (12 oz) You will use the oil too
- 1 Jar Pesto I love the Kirkland Pesto from Costco
- 1 Cup Mozzarella
- ½ Cup Parmesan cheese Get the good shredded stuff non of that powdered crap
- 1 box Penne Pasta
- ½ tsp Kosher Salt
- ½ tsp Cracked Black Pepper
- Preheat oven to 450°F
Prepare your bruschetta mix
- Wash, de-seed, and dice Roma tomatoes
- Dice red onion
- Chiffonade basil leaves
- Mince garlic
- Combine tomatoes, onion, basil and garlic in a bowl
- Stir in balsamic vinegar, white wine vinegar, salt, pepper and brown sugar
- Set aside for about 15 minutes while you prepare your other Items
Prep Chicken & Bring It All Together
- Rinse your chicken and pat dry
- Slice your chicken breasts lengthwise to create 4 chicken cutlets (2 per breast)
- Spray the bottom of a 19×13 casserole dish
- Heap a large spoonful of pesto on each cutlet and use your hand to coat the entire thing, then place in the casserole dish.
- Fork out and place artichoke heart pieces all over the pan then add the oil/marinade to your bruschetta mix.
- Pour the bruschetta mix all over the top of the casserole dish and use a spoon to spread out evenly.
- In a small bowl combine your cheeses then sprinkle evenly all over the top of your casserole dish.
Time to cook
- Cover the casserole dish with foil and cook in the oven for 35 min.
- Cook pasta al dente according to the box instructions
- Remove foil and broil for another 5 minutes or until cheese is golden brown.
- Your casserole dish will most likely look really soupy, this is okay, it's supposed to look that way!
- Serve your pasta topped with chicken and a huge heaping of your sauce, don't forget some crusty bread to soak up all those good flavors.
- Pro tip, feel free to ladel out a bunch of the liquid for dipping your bread, it is heavenly.
Foodie & Craft Pro
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