Ingredients
Scale
- 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
Instructions
- Sauté cubed chicken in 2 T Basil Olive Oil, season with salt and pepper.
- Bring a salted pot of water to boil, use 2 tsp salt or more!
- Add pasta and cook to the package instructions for al dente.
- 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.
- Add ½ cup of the pasta water to the bruschetta.
- 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.
- Serve and add extra parmesan cheese, fresh basil and freshly cracked black pepper to the top. Enjoy!