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Pesto Pasta with Panko Chicken and Bruschetta Tomatoes
Quick and easy, this bold-flavored pasta dish is great for dinner anytime. Use whole wheat or whole grain pasta for a healthy choice.. Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. minutes .
Makes servings.
2 Foster Farms Panko Crusted Chicken Breasts
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<b>Pasta:</b>
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1/2 pound (3 cups) dry penne pasta
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1/4 cup basil pesto
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1/3 cup grated parmesan cheese
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2 tablespoons toasted pine nuts
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salt
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<b>Tomatoes:</b>
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3 to 4 Roma tomatoes, diced small (about 1 1/2 cups)
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1 1/2 tablespoons olive oil
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2 teaspoons balsamic vinegar
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3 tablespoons chopped fresh basil
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2 teaspoons finely minced fresh garlic
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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Directions
Preheat oven to 375°F.
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To cook chicken: Place chicken breasts on a baking sheet sprayed with non-stick cooking spray. Bake for about 16 to 20 minutes, or until chicken reaches an internal temperature of 165°F. Flip breasts halfway through cooking.
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Meanwhile, stir pasta into a large pot of rapidly boiling water. Cook according to package directions, or until al dente.
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When pasta is just done, drain it well and place in a large bowl. Toss with pesto, parmesan cheese and pine nuts. Season with salt to taste.
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To prepare tomatoes: Toss tomatoes, oil, vinegar, basil and garlic together. Season with salt and pepper and set aside.
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To serve, slice each chicken breast into 6 pieces. Divide pasta between 4 bowls, top with bruschetta tomatoes and then chicken. Sprinkle with additional parmesan cheese if desired.
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