Bruschetta Chicken Pasta: Pressure Cooker Delight
This quick and flavorful Bruschetta Chicken Pasta packs fresh tomatoes, basil, and tender chicken into a satisfying one-pot meal made perfect in the pressure cooker.
Equipment
- 1 Mixing bowl Medium
- 1 Skillet Large
- 1 Pot Large, for boiling pasta
Ingredients
Main ingredients
- 1 pound Roma tomatoes about 6, seeded and diced
- 2 cloves Garlic minced
- 0.5 cup Fresh basil torn, plus extra for garnish
- 1 tablespoon Balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- 0.5 pound Angel Hair Pasta half of a 16 ounce box
- 1-1.5 pounds Boneless skinless chicken breasts about 2
- Balsamic glaze optional, for serving
Instructions
Instructions
- In a medium bowl, combine the diced Roma tomatoes, minced garlic, and torn basil. Add balsamic vinegar, salt, and pepper. Stir well and let sit to marinate.
- Season chicken breasts with salt and pepper on both sides.
- Heat a skillet over medium heat with olive oil. Cook the chicken for 6 to 7 minutes on each side until golden and fully cooked through.
- Remove the chicken from heat and let rest before slicing.
- Cook the Angel Hair pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- Toss the warm pasta with the tomato basil marinade until coated evenly.
- Plate the pasta and top with sliced chicken. Optionally drizzle with balsamic glaze and garnish with fresh basil. Serve immediately.
Notes
Add some fresh grated Parmesan or Mozzarella cheese on top for a salty zing. Leftovers can be stored in the fridge up to 3 days or frozen for up to 2 months.