Ingredients
Chicken:
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3 boneless skinless chicken breasts, sliced in half horizontally
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1 cup Italian salad dressing
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
Brushchetta:
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8 Roma tomatoes, seeded and chopped
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6 basil leaves, chopped, or more to taste
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1 head garlic - cloves separated, peeled, and chopped
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1/3 cup olive oil
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1/3 cup balsamic vinegar
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salt and freshly ground black pepper to taste
Pasta:
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1 pound angel hair pasta
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1/3 cup vegetable oil
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1 yellow onion, chopped
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2 tablespoons olive oil
Directions
![dark glass bowl of angel hair pasta with tomatoes and basil and sliced seared chicken breast fanned across the top](https://www.allrecipes.com/thmb/Td_44hW5gYcrF9nbBTz-zGuWLA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7550204_Bruschetta-Chicken-Pasta_4x3-98d2e7390abd4b71982245b0da2f680d.jpg)
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Place chicken, Italian dressing, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper in a resealable plastic bag; seal the bag and squeeze gently to coat chicken. Place chicken in the refrigerator to marinate for 15 minutes or up to 4 hours.
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Add Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar to a large bowl and mix well. Season to taste with salt and black pepper.
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Heat vegetable oil in a cast iron skillet over medium-high heat. Remove chicken from marinade and add to the skillet. Cook until chicken is golden brown and juices run clear, 5 to 7 minutes per side. An instant-read thermometer, inserted near the center, should read at least 165 degrees F (74 degrees C). Discard marinade.
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Remove chicken from the skillet. Set aside to cool slightly, then slice into bite-sized pieces.
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Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
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Remove excess oil from the skillet; add the 2 tablespoons olive oil to the skillet, and cook and stir yellow onion until translucent, 3 to 4 minutes. Stir in bruschetta mixture; cook for 3 to 4 minutes. Remove from heat.
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Drain pasta. Toss pasta with bruschetta, top with cooked chicken, and serve.
Nutrition Facts (per serving)
536 | Calories |
38g | Fat |
37g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 536 | |
% Daily Value * | |
Total Fat 38g | 49% |
Saturated Fat 5g | 23% |
Cholesterol 17mg | 6% |
Sodium 818mg | 36% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 2g | 9% |
Total Sugars 10g | |
Protein 12g | 24% |
Vitamin C 14mg | 16% |
Calcium 44mg | 3% |
Iron 2mg | 11% |
Potassium 424mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.