Flavorful Bruschetta Chicken Pasta Salad with Wood's Verdena Balsamic Vinegar
Albert Wood
Flavorful Bruschetta Chicken Pasta Salad with Wood's Verdena Balsamic Vinegar
Al Wood'
8
10 minutes
15 minutes
380
Ingredients
- 1 pound spaghetti pasta thin, dry weight
- 1 pound boneless skinless chicken breasts 2 large breasts
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 pinch salt to taste
- 1 pinch pepper to taste
- ¼ cup olive oil
- 2 tablespoons garlic minced
- 2 tablespoons red onion finely chopped, about ⅓ of a red onion
- 2 tablespoons Wood's Verdena Balsamic Maple Vinegar (Adjust to your tastes)
- 6 Roma tomatoes diced
- ⅔ cup parmesan cheese grated, plus more to serve
- 2 tablespoons fresh basil or parsley, finely chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 drizzle of Balsamic Maple Vinegar to serve, optional
Directions
- 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 the chicken with the herbs, garlic powder, salt, and pepper. Heat 1 teaspoon of oil in a grill pan or skillet, and sear the chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from the pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan/skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off the heat.
- Add the tomatoes, toss them lightly in the heat to warm them through, and combine all of the flavors. Then, add the tomato mixture to the pasta.
- Mix in the vinegar, parmesan cheese, and basil (or parsley). Season with salt and pepper to taste. Slice the chicken and add it to the pasta. Toss the pasta with all of the ingredients until well combined.
- Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.