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white bowl filled with bruschetta chicken spaghetti with basil and spoon

Bruschetta Chicken Spaghetti

A spaghetti skillet filled with rich flavorful chicken and bruschetta.

Course Main Course
Cuisine American, Italian
Keyword bruschetta, chicken, easy dinner, quick, Spaghetti, summer, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Author Star | the skinnyish dish

Ingredients

Bruschetta Marinara:

  • 2 14.5 ounce cans petite diced tomatoes
  • ¼ cup basil (more for garnish)
  • 4-5 cloves minced garlic
  • 2 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp kosher salt (plus to taste)
  • 1/2 tsp pepper (plus to taste)

Balsamic Chicken and Spaghetti:

  • 1 tbsp olive oil cooking spray
  • 2 pounds raw chicken breast (trimmed and evenly cut into 1 inch pieces)
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp italian seasoning
  • 1 tsp kosher salt
  • 8 oz thin spaghetti (broken in half)
  • parmesan cheese (optional, to taste for garnish)

Instructions

  1. In a bowl add diced tomatoes, garlic, basil, white wine vinegar, and 1 tbsp olive oil. Stir together then salt & pepper (if needed) 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!

For the Bruschetta Marinara:

  1. In a bowl add diced tomatoes, garlic, basil, white wine vinegar, and olive oil. Mix together then aalt & pepper(if needed) to taste. Set aside.

For the Spaghetti and Chicken:

  1. Boil a large pot of water. Add salt to the water followed by uncooked noodles. Cook according to package. Drain and set aside.

  2. 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.

  3. Remove from skillet and set aside to let it rest for a few minutes.

  4. Add the cooked spaghetti and bruschetta marinara into the same skillet that you cooked the chicken in. If there's leftover crispy bits from cooknig the chicken in there. BONUS! More flavor. Heat the marinara and spaghetti together few minutes or until heated through then add cooked chicken and stir together.

  5. Add parmesan (if using) and fresh basil. Enjoy!

Recipe Notes

Serving size: 1 and 1/4 cups

WW Green Plan: 7 Points | WW Blue Plan: 5 Points | WW Purple Plan: 5 Points 

370 calories 7g fat, 1g saturated fat, 32g carbohydrates, 3g fiber, 4g sugar (Added 0g sugar 0g, sugar alcohol 0g) 52g protein