Wednesday, February 27, 2013

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!

Yield: 4
Author: Donna Elick
30-Minute Roasted Tomato Bruschetta Chicken Over Linguine

30-Minute Roasted Tomato Bruschetta Chicken Over Linguine

Sun-dried Tomato Bruschetta Chicken boasts a fabulous deep tomato flavor, combined with nutty Parmesan and ooey-gooey mozzarella cheese. It’s wildly delicious and perfect served on a bed of rosemary linguine.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min


  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound boneless skinless chicken breasts
  • 1 (14.5-ounce) can fire-roasted diced tomatoes with garlic
  • 1 cup shredded Parmesan cheese
  • 1/4 cup sun-dried tomatoes with Greek oregano
  • ounces fresh mozzarella cheese, divided
  • 1 tablespoon chopped fresh basil
  • 1/2 (1-pound) box linguine
  • 1 teaspoon dried rosemary


  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.

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  1. Cakes that take days to assemble and minutes to eat. Gotta love 'em. Nice pasta too!

  2. Nice twist on bruschetta. I was wondering where the bread was, ha ha.


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