Makes 4 Servings

Ingredients:

Bruschetta topping:

  • 3 large tomatoes, seeded
  • 1/3 cup chopped fresh basil
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 1/4 cup diced fresh sweet peppers
  • 1 small sweet onion - diced finely
  • 1/4 cup diced Peppadew peppers (optional) (red or gold will work. Both are better)

 Chicken:

  • 1 Tablespoon olive oil
  • 4 pieces chicken breast diced small(about 1 pound)*
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 ounces Penne Pasta
  • 1 ounce shaved parmesan.
  • 1/4 stick butter

Directions:

For the bruschetta topping, rough chop the tomatoes. In a medium bowl combine the tomatoes, onion, basil, garlic, salt, pepper,vinegar, peppers, peppadews, and olive oil. Toss lightly and set aside.

Heat a large pot of salted water over high heat until boiling.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Sprinkle both sides of the chicken with salt and pepper. Place the chicken in the skillet and cook until almost done. Drain half of the juice from the bruchetta into the skillet. Cook additional minute or two. Remove from heat.

Add your pasta to the boiling water and cook according to package directions (usually 2-3 minutes). Drain and return to the pot with the butter on medium heat until butter is melted. Add half  juice from bruschetta topping and toss well. Remove pasta from heat.

Take chicken from skillet and add to pasta. Stir chicken in.

Put Bruschetta into skillet and saute just long enough to warm it.

Divide pasta and chicken mixture among 4 plates.  Add bruschetta topping to top of each plate dividing equally. Garnish with shaved parmesan.

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