Bruschetta Chicken Pasta

Ingredients:

• 1 lb pasta (penne, fusilli, or spaghetti)

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken breasts, diced

• Salt and black pepper, to taste

• 3 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• ½ cup fresh basil, chopped

• 1 tbsp balsamic vinegar

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese (optional)

• 2 tbsp olive oil (for finishing)

• Optional: red pepper flakes for heat

Instructions:

1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Cook chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5–6 minutes. Remove and set aside.

3. Sauté garlic and tomatoes: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 3–4 minutes until they begin to soften. Stir in balsamic vinegar and cook another minute.

4. Combine pasta and chicken: Add cooked pasta and chicken back to the skillet. Toss gently to combine and coat everything in the tomato mixture.

5. Add cheese and basil: Stir in Parmesan cheese, mozzarella (if using), and fresh basil. Adjust seasoning with salt and pepper, and sprinkle with red pepper flakes if desired.

6. Serve: Drizzle with a little extra olive oil and garnish with more basil or Parmesan before serving.