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Bruschetta Chicken Pasta Salad Recipe

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This recipe for Bruschetta Chicken Pasta Salad, by , is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lauree Austen Horn


1 lb. thin spaghetti pasta
1 lb. boneless, skinless chicken breasts
1 t. dried basil
1 t. dried oregano
1/2 t. garlic powder
salt & pepper to taste
1/4 c. olive oil
2 T. minced garlic
2 T. red onion, finely chopped
2 T. balsamic vinegar
8 Roma tomatoes, diced
1/2 c. grated Parmesan cheese, plus more to serve
2 T. finely chopped fresh basil or parsley
salt & pepper, to taste
Balsamic glaze (optional)

Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl and set aside.
While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 t. of oil and sear chicken breasts over medium-high heat until browned, and then cooked through (about 6 minutes each side). Remove from pan; set aside.
Add the remaining olive oil to the same hot pan, then saute the garlic and red onion until the garlic is fragrant (about 1 minute). Turn off heat. Add in the tomatoes, toss them lightly to warm. Then add the tomato mixture to the pasta.
Mix in the vinegar, Parmesan cheese and basil. Season with salt and pepper to your taste. Slice the chicken; add to pasta, and then toss until well combined. Toss with 2 T. of extra Parmesan and serve immediately with balsamic glaze or refrigerate up to an hour before serving.




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