Ingredients
Pasta and Chicken
- 1 pound bow tie pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into cubes
- Salt and freshly ground black pepper, to taste
Tomato Mixture
- 6 roma tomatoes
- 10 fresh basil leaves, cut into thin strips
- 4 tablespoons olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 cloves garlic, minced and divided
- ½ cup tomato sauce
Balsamic Reduction
- ½ cup balsamic vinegar
- ½ tablespoon sugar
Instructions
- Boil the pasta: Prepare the bow tie pasta according to the package directions until al dente. Drain and set aside.
- Cook the chicken: Season the cubed chicken breasts with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the chicken cubes and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F. Remove from heat and set aside.
- Make the tomato mixture: Dice the roma tomatoes and collect their juices in a small bowl. Combine the diced tomatoes, tomato juices, thinly sliced basil, 2 tablespoons of olive oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and half of the minced garlic. Stir gently to mix. This mixture can be made ahead of time and refrigerated for up to 2 hours covered to allow flavors to meld.
- Sauté the garlic: Heat 2 tablespoons of olive oil in a heavy-bottom saucepan over medium-low heat. Add the remaining minced garlic and sauté for about 20 seconds, stirring frequently until softened but not browned or burnt.
- Combine pasta and tomato mixture: Increase the heat to medium-high. Stir the prepared tomato salad into the pan with garlic. Add ½ cup of tomato sauce and bring the mixture to a boil. Then add the cooked pasta and toss well so the pasta is coated evenly with the tomato sauce and garlic mixture. Remove from heat and set aside.
- Prepare the balsamic reduction: In a small saucepan, combine ½ cup balsamic vinegar and ½ tablespoon sugar. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook until the liquid thickens into a syrupy consistency, about 5 to 7 minutes. Remove from heat.
- Serve: Transfer the coated pasta onto a serving platter. Arrange the cooked chicken cubes evenly over the top. Drizzle the balsamic reduction over the pasta and chicken to finish. Serve immediately while warm.
Notes
- Be careful not to burn the garlic while sautéing; cook only until soft and fragrant.
- The tomato mixture can be prepared a few hours ahead for enhanced flavor.
- You can use other short pasta shapes if bow tie pasta is unavailable.
- Adjust the seasoning with salt and pepper to your taste before serving.
- The balsamic reduction adds a sweet tangy glaze; do not skip this step for authentic bruschetta flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
