Chef Jamie’s Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

serves: 2-3


Roma Tomatoes, diced 4 ea

Garlic, chopped fine 3 cloves

Fresh Basil Leaves, chopped       4-5 leaves

Red Wine Vinegar 1-2 Tbl

Kosher Salt to taste

Black Pepper to taste

Shallot, chopped fine 1-2 Tbl

  1. Prepare all the ingredients and mix together in a medium size bowl.  Adjust the amount of salt and pepper to your liking.  Allow to rest at room temperature until needed.

Chicken Breast, thin sliced 1 lb

Salt & Pepper  to taste

Olive Oil 1/4 cup

Shallots, chopped fine 1 Tbl

Onions, chopped small 1/4 cup

Garlic, chopped fine 2 cloves

Red Wine Vinegar if needed to deglaze

Balsamic Glaze as needed

Fresh Grated Parmesan Cheese


Water  7 cups

Butter, unsalted 2 Tbl

Kosher Salt 2 tsp

Bay Leaf 1 ea

Spaghetti 6-7 oz

  1. Cook the Pasta: In a large sauce pot, boil the water with salt, butter and a bay leaf.  Once the water is boiling, add the spaghetti.  The spaghetti may not fit into the pot right away but after it cooks for about a minute, push the pasta into the water.  Allow to cook for 9-11 minutes.  Strain and set aside covered.
  2. In a large skillet pan, heat half of the oil over a high medium heat.  Season the chicken breasts with salt and pepper on the one side, then when the oil is hot, place the chicken, seasoned side down into the pan, season the other side of the breasts.  Cover the pan with a lid, but not tight.  You want to make sure that the steam can escape.  Cook the chicken for 2-3 minutes on each side.
  3. Once the chicken is cooked through, remove from the pan and rest on a cutting board.  If you see that the pan has any pieces stuck to the bottom, pour a little red wine vinegar into the pan and using a rubber or  wooden spatula scrape anything off the bottom of the pan.  Carefully add the rest of the oil to the pan, and reduce the heat to a medium heat.  When the oil is hot, add the onions, garlic, and shallots.  Cook until the edges start to brown.   Carefully pour the spaghetti into the skillet pan and toss to coat with the oil.  Then add the bruschetta mixture and toss to incorporate and warm.  Divide onto 2-3 plates and slice the chicken at a bias and add to the top. Drizzle with balsamic glaze and shred a little parmesan cheese overtop.