This one pot Bruschetta Chicken Pasta is filled with fresh ingredients and unique in it’s combination of flavors for an easy to make meal guaranteed to get your taste buds excited.
1lbuncooked boneless, skinless chicken
6garlic cloves, sliced
2 1/2cupschopped tomatoes
1tspfresh ground pepper
4cupschicken stockor more if needed
2cupscherry tomatoes, cut into halves
1bunch fresh basil, leaves only(I used dried basil that I had stocked in my pantry, I recommend using fresh basil if possible)
1/2cupcheddar cheese, shredded
Place a large pot, or a Dutch oven, over medium-high heat. Add in 2 ½ cups chopped tomatoes (saving the cherry tomatoes for later), onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, olive oil and crushed red pepper.
Pour chicken stock over these ingredients. Cover with a lid and bring to the boil.
Then lower the heat and simmer for about 8-10 minutes, or until the pasta is al dente and the chicken is cooked through.
Stir occasionally (with tongs), to keep the pasta from getting stuck to the pot.
You should still have some liquid in the pot when you finish cooking the pasta. Together with Parmesan (next step), this liquid will form a creamy, delicious sauce.
Turn off the heat and add Parmesan, cherry tomatoes and basil. Toss the pasta well, until the cheese melts and everything is perfectly combined.