Sun Dried Tomato Bruschetta Chicken With Pasta

1. 1

   Heat a large skillet over medium high heat.

2. 2

   Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.

3. 3

   Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.

4. 4

   While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and 1/2 of mozzarella cheese. Stir to combine.

5. 5

   Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).

6. 6

   Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.

7. 7

   Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.

8. 8

   Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.