Bruschetta Chicken Pasta


  • 1 pound bow tie pasta or any short noodle pasta
  • 6 roma tomatoes chopped
  • large handful of fresh basil leaves cutting will put black marks onto the basil, ripped apart
  • 2 TBS extra virgin Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 TBS minced garlic
  • non stick spray
  • 2 chicken breasts chopped into bit sized pieces
  • 1/2 cup tomato sauce marinara
  • 1/2 cup balsamic vinegar
  • 2 TBS sugar
  • 1/4 cup grated romano cheese


  1. Cook bowtie pasta according to package directions, making sure not to overcook; set aside.

  2. In a bowl, add tomatoes, basil, olive oil, salt, pepper, and 1/2 TBS minced garlic.

  3. Spray skillet with nonstick spray, add chicken to skillet and sauté until cooked through, about 7-8 minutes. Remove from plate, set aside, wipe skillet out.

  4. Add tomato mixture to skillet and sauté for 1 minutes. Add tomato sauce, and bring to a boil. sauté for 4-5 minutes. Add chicken and pasta and toss to coat; set aside.

  5. For the glaze: Add balsamic vinegar and sugar to a small sauce pot and whisk to combine. Bring to a boil, and boil for 3-4 minutes whisking occasionally, and being careful not to burn. Simmer for 2 minutes, then remove from heat.** Drizzle over pasta and toss to coat. Add romano cheese.

  6. Serve pasta and garnish with additional basil if desired.

Recipe Notes

** You can make the glaze while you are cooking the tomato mixture, that way they will finish around the same time.