Welcome to the sassy kitchen, where anything with carbs and cheese is always welcome. This pesto chicken bruschetta pasta checks off both of those boxes – but there are tomatoes so – balance!
It is scorpio season, which is birthday season for me! I was blessed with a new set of Le Creuset bakeware, and this was my inaugural dish. The dish was just screaming baked pasta.
Now I am all for sauces that require cooking down and lots of simmering – trust me, I am! But sometimes, you have a pasta craving but don’t desire to make an intense sauce with a number of ingredients. This pesto chicken bruschetta pasta is the solution to all your pasta dreams and desires!
A quick bruschetta mix of tomatoes, shallots, garlic, olive oil and balsamic vinegar turn into a delicious sauce with the addition of pesto and a splash of cream. Topped with torn bocconcini mozzarella, now we’re talking!
Pesto Chicken Bruschetta PastaCourse: Mains, PastaCuisine: ItalianDifficulty: Easy
The perfect blend of creamy, carby and fresh! Pesto chicken bruschetta pasta requires minimal cooking, but will satisfy all your pasta cravings.
2 roma tomatoes, deseeded and diced
1 small shallot, diced
1/4 cup extra virgin olive oil
1 clove garlic, minced
1 tbsp balsamic vinegar
454g barilla rotini pasta
1 rotisserie chicken breast, skin removed and diced
1/4 cup half and half cream
2 tbsp pesto
1/4 cup reserved pasta water
Salt and pepper to taste
2 tsp red chilli flakes
10-12 bocconcini cheese balls, torn
- Boil pasta for 7-8 minutes if using barilla pasta, or per box instructions.
- Mix together tomatoes, shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper.
- In a pot, saute chicken breast and bruschetta mix. Turn off heat once the chicken is heated through, and add the drained pasta.
- Add pesto, cream and pasta water, and combine.
- Transfer the pasta to an oven safe dish, and top with torn bocconcini.
- Broil on LO for 5-10 minutes, or until the cheese is melted and brown.