Description
A flavorful combination of bruschetta and hearty pasta, perfect for weeknight dinners.
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
- Bring a large pot of 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.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1–2 minutes until fragrant.
- Stir in cooked chicken breast and sauté for an additional 3–4 minutes until heated through.
- Add diced tomatoes, salt, and pepper to the skillet. Simmer for about 5 minutes until heated through.
- Add the drained pasta, pour in ½ cup of reserved pasta water, and toss to coat evenly.
- Remove from heat and stir in fresh basil leaves. Serve hot, topped with grated Parmesan cheese.
Notes
Reserve some pasta water for sauce consistency. For heat, consider adding red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg