Chicken Bruschetta Pasta

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Chicken Bruschetta Pasta

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  • Author: Kimberly


  • 2 lbs. chicken, cubed
  • 2 T Pinehurst Olive Oil Co. Basil Olive Oil
  • 16 oz. Penne Pasta, or your desired pasta type
  • 6 cloves garlic, minced
  • ½ cup Pinehurst Olive Oil Basil Olive Oil
  • 2 T Lavender Balsamic Vinegar
  • 1 cup of fresh basic, chopped
  • 4 cups of grape tomatoes, halved
  • 1 cup shaved parmesan cheese
  • Salt and pepper


  1. Sauté cubed chicken in 2 T Basil Olive Oil, season with salt and pepper.
  2. Bring a salted pot of water to boil, use 2 tsp salt or more!
  3. Add pasta and cook to the package instructions for al dente.
  4. Combine Basil Olive Oil, garlic, Lavender Balsamic Vinegar, tomatoes, shaved parmesan cheese, 1 tsp salt and ½ tsp pepper in a large bowl. Combine and set aside while the pasta and chicken are cooking.
  5. Add ½ cup of the pasta water to the bruschetta.
  6. Drain the pasta and add to the bruschetta mixture. Stir and combine, letting pasta sit for 5 minutes or so to absorb the flavors of the bruschetta! Add cooked chicken and combine.
  7. Serve and add extra parmesan cheese, fresh basil and freshly cracked black pepper to the top. Enjoy!

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