Bruschetta Chicken Pasta Salad

Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese!

📝 Ingredients

• 1 pound spaghetti pasta (thin, dry weight)
• 1 pound boneless skinless chicken breasts (2 large breasts)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 1/4 cup olive oil
• 2 tablespoons garlic (minced)
• 2 tablespoons red onion (finely chopped, about 1/3 of a red onion)
• 2 tablespoons balsamic vinegar (adjust to your tastes)
• 8 roma tomatoes (diced)
• 1/2 cup parmesan cheese (grated, plus more to serve)
• 2 tablespoons fresh basil (or parsley, finely chopped )
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 1 drizzle balsamic glaze (to serve, optional - I use store bought)

👨‍🍳 Instructions

1. 1Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
2. 2While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
3. 3Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
4. 4Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
5. 5Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
6. 6Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.