Who doesn’t love a good platter of bruschetta? The crunchy, tasty toasts are one of my favorite starters. And they’re the inspiration for this genius bruschetta chicken and bow ties recipe. In this fun twist, we take tangy tomatoes, minced garlic and basil and combine them with cooked chicken, bow tie pasta, onion, and goat cheese to create a hearty and flavorful pasta salad. Then we toss the warm mix with a red wine vinaigrette. It makes for an irresistible meal that’s hearty and super satisfying!
This pasta dish is also great for serving a crowd. Want to make it for your next gathering? Prep it ahead! The chicken can be cooked and shredded a day in advance. Simply put it in a covered container in the fridge and toss it with the remaining ingredients when you’re ready to serve it. Nothing could be easier. Give this recipe a try and leave us a comment below with your thoughts.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. olive oil
- 1 lb. thin-sliced boneless skinless chicken breasts
- 8 oz. bow tie pasta
- ¼ cup olive oil
- 2 Tbs. red wine vinegar
- 1 clove garlic, minced
- 1 lb. tomatoes, cut into ¾” chunks (3 cups)
- ½ cup thinly sliced red onion
- 4 oz. goat cheese, crumbled
- 1 cup fresh basil leaves
Instructions
PrintIn skillet, heat oil over medium heat. Add chicken; cook, stirring occasionally, until browned and no longer pink in centers, about 8-10 min. Chop into bite-size pieces. Cook pasta according to package directions until al dente; drain.
In large serving bowl, combine oil, vinegar, garlic, pepper and ½ tsp. salt. Add chicken, pasta, tomatoes, onion and half of cheese; toss until coated. Gently stir in basil; sprinkle with remaining cheese.
Nutrition
- Calories: 380
- Protein: 26 grams
- Fat: 16 grams
- Saturated Fat: 5 grams
- Cholesterol: 68 milligrams
- Carbs: 33 grams
- Sodium: 425 milligrams
- Fiber: 3 grams
- Sugar: 4 grams
