Pesto Chicken Bruschetta Pasta
The perfect blend of creamy, carby and fresh! Pesto chicken bruschetta pasta requires minimal cooking, but will satisfy all your pasta cravings.
Servings: 6 Servings
Calories: 758kcal
Ingredients
- 2 roma tomatoes deseeded and diced
- 1 small shallot diced
- ¼ cup extra virgin olive oil
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- 454 g rotini pasta
- 1 rotisserie chicken breast skin removed and diced
- ¼ cup half and half cream
- 2 tablespoon pesto
- ¼ cup reserved pasta water
- Salt and pepper to taste
- 2 teaspoon red chilli flakes
- 10-12 bocconcini cheese balls torn
Instructions
- Boil pasta for 7-8 minutes.
- While the pasta is boiling, mix together tomatoes, shallots, garlic, olive oil and balsamic vinegar. Season with salt and pepper.
- In a large stainless steel skillet, 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 a baking dish, and top with torn bocconcini.
- Broil on LO for 5-10 minutes, or until the cheese is melted and brown.
Nutrition
Calories: 758kcal | Carbohydrates: 60g | Protein: 66g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 648mg | Potassium: 736mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 2mg