Description
A delightful dish that combines the fresh flavors of bruschetta with the heartiness of pasta.
Ingredients
Scale
- 300 g (10 oz) penne pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 400 g (14 oz) diced tomatoes (canned or fresh)
- 250 g (9 oz) cooked chicken breast, sliced or diced
- Salt and pepper, to taste
- Fresh basil leaves, roughly chopped
- Grated Parmesan cheese
Instructions
- Boil the Pasta: In a large pot, bring 4 liters of water to a boil. Add salt and stir in the penne pasta. Cook for 10–12 minutes or until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1–2 minutes until fragrant.
- Add the Chicken: Stir in cooked chicken breast and sauté for an additional 3–4 minutes until heated through.
- Stir in Tomatoes: Add diced tomatoes, salt, and pepper to the skillet. Simmer for about 5 minutes until heated through.
- Combine Pasta and Sauce: Add the drained pasta, pour in ½ cup of reserved pasta water, and toss to coat evenly.
- Finish with Fresh Basil: Remove from heat and stir in fresh basil leaves. Serve hot, topped with grated Parmesan cheese.
Notes
For a gluten-free version, substitute the penne with gluten-free pasta. This dish can also be made vegetarian by replacing chicken with chickpeas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg