Cooking Instructions:

In a medium bowl, combine the diced Roma tomatoes, minced garlic, torn basil, balsamic vinegar, and a pinch of salt and pepper. Mix well and set aside to marinate while you prepare the rest of the dish.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set it aside.

Season the chicken pieces with salt, pepper, and Italian seasoning. In a skillet, heat a couple of tablespoons of olive oil over medium heat and sauté the chicken until it's cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more olive oil if needed, then add the bruschetta mix. Cook over medium heat until the mixture is heated through and fragrant, about 3-5 minutes.

Add the drained pasta to the skillet with the bruschetta mixture and toss to coat. If the pasta seems dry, add more olive oil as necessary.

Slice the cooked chicken and add it to the pasta mixture, tossing everything together until well combined. Serve immediately, garnished with grated parmesan cheese and fresh basil. Drizzle with balsamic glaze if desired.

Extra Tips:

When cooking Bruschetta Chicken Pasta, feel free to customize the dish to your taste. You can use different types of pasta, such as whole wheat or gluten-free options, and adjust the seasoning to your liking.

If you want to prepare the bruschetta mix ahead of time, it can be refrigerated for up to a day, allowing the flavors to meld together beautifully. Don't hesitate to experiment with additional toppings like mozzarella cheese or extra herbs for a unique twist on this classic dish!