Creamy Bruschetta Pasta with Chicken
2 large boneless, skinless chicken breasts, pounded thin
1/2 tbsp olive oil
1 lb penne, gemelli or farfalle
3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
2 lbs tomatoes, seeded and chopped (or 1 can diced tomatoes)
1/4 cup chiffonaded basil, loosely packed (or 1 teaspoon dried basil)
1-2 cups of your favorite Alfredo sauce (or 1 jar storebought Alfredo)
salt and pepper, to taste
Heat a large sautee pan over medium-high heat, then add oil and half of the garlic. Salt and pepper the chicken breasts on both sides, then cook 3-5 minutes per side, until lightly browned/golden. Remove chicken from pan, cover with foil and allow to rest.
Cook pasta til al dente, according to package directions.
Return the chicken pan to medium-high heat. Add remaining garlic and tomatoes and cook until tomatoes are softened. Reduce heat to medium low. Chop rested chicken breasts and add to tomatoes. Stir in sauce and basil. Season with salt and pepper to taste. Serve topped with Parmesan cheese.