Sun Dried Tomato Bruschetta Chicken With Pasta

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, divided
• 1 lb boneless skinless chicken breast
• 14 1/2 ounces diced fire-roasted tomatoes, with garlic
• 1 cup parmesan cheese, shredded
• 1/4 cup diced tomatoes with garlic and oregano
• 2 ounces fresh mozzarella cheese, divided
• 1 tablespoon fresh basil leaf, chopped
• 0.5 (1 lb) penne pasta
• 1 teaspoon dried rosemary

Recipe

• 1 heat a large skillet over medium high heat.
• 2 meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
• 3 drizzle 1 tbsp olive oil into skillet, immediately add chicken breast. sprinkle with salt and pepper. cook 3-5 minutes on each side until cooked through.
• 4 while chicken cooks, prepare basil and mozzarella cheese. chop both into bite size pieces. drain diced tomatoes into a cup and reserve liquid. in a medium size bowl combine diced tomatoes, parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. stir to combine.
• 5 add a small handful of salt to boiling pasta water. cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
• 6 once chicken is cooked, add tomato liquid to pan. spoon the tomato cheese mixture over the chicken breasts. cover and reduce to simmer.
• 7 drain pasta and return to the hot pan. drizzle pasta with remaining olive oil and sprinkle with rosemary. toss to combine.
• 8 place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.