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Recipe Category: Italian
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Pasta Bruschetta Italian Recipe
Ingredients
Serves : 2-4
Can be served with or without chicken or shrimp
- 1 pound boneless, skinless chicken breasts
- 1/4 cup Olive Oil + 1 tablespoon
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 2 cups cherry tomatoes, halved or quatered
- 4 garlic cloves, minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
- 2 teaspoons olive oil
- 3 to 4 ounces mozzarella cheese (slices work best, or freshly grated)
- balsamic glaze, for drizzling
- 1/2 pound Penne Pasta, cooked
- a few handfuls of fresh basil, for sprinkling
- shaved parmesan, if desired
Method
- Take the chicken and pound it a few times with a meat tenderizer
- Place it in a ziplock bag or baking dish
- Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper
- Pour it over the chicken and marinate for at least 2 hours or overnight
- Preheat the oven to 375 degrees F
- In a large bowl, combine the tomatoes, garlic, basil, onion and olive oil with a pinch of salt and pepper
- Toss well
- Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil
- Take the chicken out of the marinade and add it to the skillet
- Brown the chicken on both sides, about 2 to 3 minutes per side
- Once both sides are browned, place the cheese on top of each chicken breast
- Top each chicken breast with a big spoonful of the bruschetta mixture – don’t use it all, because you’ll add the pasta to it
- Drizzle the balsamic glaze on top of the chicken
- Bake the chicken for 15 minutes
- While the chicken is baking, boil the pasta
- Once the past is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed
- Slice the chicken and place it on top of the pasta
- Add a handful of fresh basil leaves and toss well
- Serve immediately!

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