3tablespoonsfresh basil,chopped and divided into 2 tablespoons and 1 tablespoon
2tablespoonsfresh parsley,chopped and divided in half
1tablespoongarlic,minced
½teaspoongranulated sugar
1teaspoonkosher salt,divided in half
½teaspoonblack pepper,divided in half
1poundchicken breast,boneless and skinless (cut into 1 inch bite-size pieces)
1teaspoondried basil
1teaspoondried parsley
½cupfeta cheese crumbles
Instructions
Cook the pasta according to the package directions. Once the pasta is cooked, remove the ⅓ cup of starchy pasta water and set it aside. Drain your pasta and set it aside.
While the pasta is cooking, in a medium-sized bowl, combine the diced tomatoes, ¼ cup olive oil, balsamic vinegar, 2 tablespoons fresh basil, 1 tablespoon fresh parsley, minced garlic, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Allow this bruschetta tomato mixture to sit and marinate while you prepare the remaining dish.
In a medium-sized bowl, combine the diced chicken, dried basil, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir the chicken to coat it evenly with the dried spices.
Add 2 tablespoons of olive oil to a large skillet on high heat. Add the seasoned chicken breast to the hot skillet and brown the chicken pieces for 8 minutes, or until all the pieces are cooked through and browned.
Turn the heat on the skillet to medium and add the reserved pasta water and the marinated tomatoes. Allow the sauce to cook for another 2 minutes, then add the cooked pasta and toss to combine, making sure that all the pasta is coated in the bruschetta tomato sauce.
Turn off the heat to the skillet and top your pasta with the feta cheese crumbles, the remaining 1 tablespoon of basil, and 1 tablespoon of parsley.
Notes
You could use leftover grilled chicken or store-bought rotisserie chicken for an even quicker prep time. Season the chicken and heat it in the pan according to the below instructions.
You want to give the tomatoes as much time as possible to marinate. You could even prepare the tomatoes an hour or two before you cook the pasta to give it as much time as you can for them to soak up all those yummy flavors.
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.