Bruschetta Spaghetta

A delicious twist for dinner on a classic resturant appetizer!
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6


For the Bruschetta Marinara

  • 2 16 ounce cans petite diced tomatoes
  • heaping 1/4 cup basil , chopped finely + more for garnish
  • 3 cloves garlic , finely minced
  • 2 tsp white wine vinegar
  • 2 tbs olive oil
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp pepper (or to taste)

For the Balsamic Chicken

  • 2 pounds raw chicken breast , trimmed and evenly chopped into 1 inch pieces
  • 3 tbs balsamic vinegar
  • 1 1/2 tbs italian seasoning
  • 1 tsp kosher salt
  • 8 oz thin spaghetti , broken in half (I used Rozini Smart Taste)
  • parmesan cheese , optional


  1. In a bowl add diced tomatoes, garlic, basil, white wine vinegar, and olive oil. Mix together then Salt & Pepper to taste. Set aside. Set a pot of salted water on to boil noodles then drain. In a large skillet over medium-high heat add olive oil and chicken. Sprinkle Italian seasoning, salt, and pepper over the chicken along with the balsamic vinegar and sauté until cooked through 6-8 minutes. Remove from skillet and set aside to let it rest for a few minutes. Add the cooked spaghetti into the same skillet that you cooked the chicken in. Add the bruschetta marinara and chicken mix together, and cook for over medium heat for another 5-6 minutes or until heated through. Garnish with more fresh basil and a sprinkle of parmesan cheese. Enjoy!

Recipe Notes

Serving size: 1 heaping cup

5 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)

8 Smart Points (calculated with Weight Watchers Recipe Builder)

9 Points Plus (calculated with My Score Plus app)

390 calories 8.5g fat, 1g saturated fat, 37g carbohydrates, 6.5g fiber, 5.6g sugar, 40g protein (calculated with My Fitness Pal)