Roasted Tomato Bruschetta Chicken Over Linguine in 30 Minutes
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Roasted Tomato Bruschetta Chicken Over Linguine in 30 Minutes
A love of my family and slow roasted flavors has inspired my cooking style. I love those deep flavors you find in all day sauces, I love making cakes that take days to assemble and above all that I love spending time with my family.
Spending time with my family comes first, so I have have had to adjust and learn as I go. I have found cupcakes are easier and I discovered a fabulous trick to get that deep tomato flavor that tastes like you cooked all day. Shortcuts in the kitchen give me more time to do the things I really love… Like sing and dance with my 3 year old! Read about my shortcut tip and get the recipe for this fantastic 30-Minute Roasted Tomato Bruschetta Chicken Over Linguine.
Dinner’s Ready!
With love from our Kitchen Table to yours!
Roasted Tomato Bruschetta Chicken with Linguine
Ingredients
- 2 tablespoons olive oil, extra virgin, divided
- 1 pound boneless skinless chicken breasts
- 14.5 ounce can fire-roasted diced tomatoes with garlic
- 1 cup Parmesan cheese, shredded
- 1/4 cup sun-dried tomatoes with Greek oregano
- 2 ounces fresh mozzarella cheese, divided
- 1 tablespoon fresh basil, chopped
- 1/2 pound linguine, 1/2 of 1-pound box
- 1 teaspoon dried rosemary
Instructions
- Preheat Skillet: Heat a large (10-inch) skillet over medium high heat.
- Meanwhile Start the Linguine: In a large pot, bring water to a boil.
- Cook Chicken: Drizzle 1 tablespoon of olive oil into the hot skillet, then add the chicken breasts. Season with salt and pepper. Cook for 3-5 minutes on each side until fully cooked.
- While the chicken cooks prepare ingredients: Chop the fresh basil and half of the mozzarella cheese into bite-sized pieces. Drain the diced tomatoes into a cup and save the liquid.
- Prepare Tomato Mixture: Mix together the drained diced tomatoes, Parmesan cheese, sun-dried tomatoes, chopped basil, and half of the mozzarella cheese in a medium-sized bowl.
- Cook Linguine: Add a small handful of salt to the boiling water. Cook the linguine according to package instructions until al dente, about 8-10 minutes.
- Finish Chicken: Once the chicken is cooked, add the reserved tomato liquid to the skillet. Spoon the tomato and cheese mixture over the chicken breasts. Cover the skillet and reduce the heat to simmer.
- Finish Linguine: Drain the cooked linguine and return it to the pot. Drizzle with the remaining olive oil and sprinkle with dried rosemary. Toss to combine.
- Serve: Arrange the linguine and chicken on plates or a platter. Sprinkle the remaining mozzarella cheese over the top and garnish with additional basil and sun-dried tomatoes if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Cakes that take days to assemble and minutes to eat. Gotta love 'em. Nice pasta too!
Nice twist on bruschetta. I was wondering where the bread was, ha ha.
I love chicken and linguine, and it only gets better with roasted tomato! I loved this recipe. and cant wait to try more like it from you!