We’re getting closer and closer to moving into our first house. This whole closing period has been the most stressful event ever, and I’m ready to get it done and move out into the country.
Rob and I will be moving to the outskirts of a small town I fell in love with many years ago, Guthrie. The house we’re closing on is a perfect little 1940’s farmhouse on a small amount of land (1.5 acres). I can’t wait to fix it up, decorate and garden to my heart’s desire!
I’m trying to limit grocery trips in the meantime to not only save money but to also save us the hassle of packing up an entire kitchen. We’re using what we have and making the best of it. Get ready for some pretty innovative recipes over the next few weeks!
One thing I have a lot of right now: basil. My basil plant is growing slightly out of control. It’s not as bad as the mint bush that’s growing on my countertop, but there’s still more basil than I know what to do with.
The best thing to do to use up a bunch of basil: pasta. It’s easy and everyone loves it.
I went simple on this recipe. A can of diced tomatoes can really go a long way. Add some chicken and your favorite balsamic vinegar (I have a dark cherry version I got in Montana) and you’ve got a light and airy summer dinner.
I seasoned the chicken with simple ingredients so your mouth could focus more on the “bruschetta” part of this dish: the tomatoes, vinegar and basil. All in all, I have to say, this might be my favorite dish of the summer.
Chicken Bruschetta Pasta
A simple and summery dish with chicken, tomatoes, fresh basil and balsamic vinegar.
- 1 lb. chicken breasts
- 2 TBS. olive oil
- 2 TBS. butter, melted
- salt & pepper
- 1 tsp. garlic powder
- 1 tsp. Italian seasoning
- 1 lb. spaghetti
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil, roughly chopped
- Balsamic vinegar, for serving
- Season chicken with salt, pepper, garlic powder, and Italian seasoning. Heat oil in a large skillet or grill pan over medium-high heat.
- Add chicken and cook until browned on both sides and cooked through, about 4-5 minutes per side. Remove to a plate to let cool.
- Meanwhile, heat a large pot of water to a boil. Season with salt and add noodles. Cook until al dente, about 7 minutes. Drain.
- Stir melted butter, pepper and parmesan into pasta. Add half the can of diced tomatoes and stir.
- Pour noodles into a bowl and top with sliced chicken. Top with more tomatoes, basil, and balsamic vinegar and serve.