Bruschetta Chicken Pasta Delight

Serves 4
Prep Time 15 mins
Cooking 20 mins
Level low


  • 2 boneless, skinless chicken breasts, diced
  • 250g (about 9 oz) penne pasta
  • 1 Jar (280g) Mayor Bruschetta Topping
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup grated Hanini Pekorin cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Drain and stir in the Bruschetta Topping and let it simmer for 1 minute to heat through. Add the cooked pasta and cooked chicken back to the skillet with the Bruschetta Topping sauce. Toss everything together until well combined and heated through. Remove from heat and sprinkle grated Pekorin cheese over the pasta. Garnish with fresh basil leaves if desired.

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