Pâtes au poulet et à la bruschetta

Ingrédients

• 2 large chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 3/4 pound spaghetti (or your favorite pasta)
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese (plus more for garnish)
• Olive oil
• Salt and pepper
• Balsamic glaze (optional, for garnish)
• 6 roma tomatoes (diced)
• 1/4 cup sliced fresh basil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (or to taste)

Préparation

1. 1

   Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.

2. 2

   Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.

3. 3

   Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.

4. 4

   Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.

5. 5

   To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.

6. 6

   Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.

7. 7

   Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!