PASTA BRUSCHETTA RECIPES

Name: Bruschetta Chicken Pasta
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb. cherry tomatoes, chopped; 1/4 c. plus 1 tbsp. extra-virgin olive oil, divided; 4 cloves garlic, minced; 1/2 c. torn fresh basil; kosher salt; Freshly ground black pepper; 1 lb. angel hair; 3/4 lb. boneless skinless chicken breasts; 1 tbsp. Italian seasoning; 1/4 c. freshly grated Parmesan

BEST BRUSCHETTA CHICKEN PASTA RECIPE - HOW TO MAKE ...

Best Bruschetta Chicken Pasta Recipe - How To Make ... image

This Bruschetta Chicken Pasta from Delish.com is going to change your life.

Provided by DELISH.COM

Categories easy chicken dinner main dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

Ingredients

1 lb. cherry tomatoes, chopped
1/4 c. plus 1 tbsp. extra-virgin olive oil, divided
4 cloves garlic, minced
1/2 c. torn fresh basil
kosher salt
Freshly ground black pepper
1 lb. angel hair
3/4 lb. boneless skinless chicken breasts
1 tbsp. Italian seasoning
1/4 c. freshly grated Parmesan

Steps:

In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot. In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice. Add tomato mixture and sliced chicken to angel hair and toss until fully combined. Top with Parmesan and serve.

BRUSCHETTA RECIPES - BBC GOOD FOOD

Bruschetta recipes - BBC Good Food image

Make our crunchy Italian-style bruschetta for an easy starter, or try smaller versions that work as canapés – or crostini. Simply choose your toppings.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "pasta bruschetta recipes"

BRUSCHETTA | BREAD RECIPES | JAMIE OLIVER RECIPES

A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.
From jamieoliver.com
Total Time 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 335 calories per serving

1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

See details

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES

Sweet, seasonal tomatoes and fresh basil are such a perfect pair, and make this simple bruschetta recipe sing.
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 139 calories per serving

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

See details

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

See details

BEST BRUSCHETTA CHICKEN PASTA RECIPE - HOW TO MAKE ...

This Bruschetta Chicken Pasta from Delish.com is going to change your life.
From delish.com
Reviews 4.8
Total Time 35 minutes
Category easy chicken, dinner, main dish
Cuisine American, Italian

In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot. In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice. Add tomato mixture and sliced chicken to angel hair and toss until fully combined. Top with Parmesan and serve.

See details

BRUSCHETTA RECIPES - BBC GOOD FOOD

Make our crunchy Italian-style bruschetta for an easy starter, or try smaller versions that work as canapés – or crostini. Simply choose your toppings.
From bbcgoodfood.com

See details

BRUSCHETTA | BREAD RECIPES | JAMIE OLIVER RECIPES

1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

See details

TOMATO BRUSCHETTA RECIPE | JAMIE OLIVER BREAD RECIPES

1. Slice the bread 1cm-thick, then toast on a barbecue or griddle pan.
2. Rub each slice lightly with a cut clove of garlic, then drizzle with some good extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper.
3. Remove the cores from the tomatoes, carefully squeeze out the seeds, then place in a bowl.
4. Tear in the basil leaves, season with salt and pepper, then toss with a good lug of oil and a good swig of vinegar, to balance the flavours.
5. Serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your bruschette – really tasty.

See details

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