This bruschetta chicken pasta is such a fresh and hearty play on the favorite Italian canape with a lovely tomato mixture and tender linguine!
- 5 whole plum tomatoes
- 1 whole onion quartered
- 1/3 cup fresh basil
- 4 cloves garlic
- 1 pinch salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 dash olive oil
- 1 dash balsamic vinegar
- 2 pounds boneless skinless chicken tenders diced small
- 1 pound linguine
- 1 tablespoon butter
- 1/4 cup freshly grated parmesan cheese plus additional shavings for garnish
- fresh basil for garnish
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First, quickly whip up the bruschetta mixture. Combine all of the bruschetta mixture ingredients in a food processor and pulse them together a bunch of times. It should still have a lot of texture and not be pureed. Set the mixture aside. Then get a large pot of water on to boil for the linguine and a large skillet with deep sides on another burner. Heat the olive oil and balsamic in the skillet, then brown the chicken in it until cooked through for about 5-7 minutes. When the chicken is cooked, pour in the bruschetta mixture and let it all cook together for 10 minutes or so, stirring occasionally.
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Meanwhile, salt the boiling water for the pasta generously and cook the linguine in it for 8-10 minutes, until tender. Drain it and toss it with the chicken and sauce. Stir in the parmesan and butter to finish it nicely. Then scoop into pretty bowls and garnish them with more fresh basil and parmesan shavings. Serving immediately and enjoy!