First things first. I am that person who says “bru-SH-ett-a” not “bru-SK-ett-a”, and you can make fun of me for it if you want to. I am not really sure why I do this even when I know it’s wrong, but I do. I think it’s part of being the youngest child of the family. I constantly break tiny rules that no one cares about. It’s part of my charm. This also happens to be the only thing Eric dislikes about me. HA! Just kidding, I’m sure there’s a list and a half somewhere. He doesn’t dislike that I only mispronounce the word bruschetta he dislikes that I mispronounce any word that I feel like if I’ve been saying it a certain way for the better half of my life. Like I said, part of my charm. I really thought that it was important for you to know the way I say bruschetta because I feel like this is a huge debatable topic in the food world. Okay, maybe just in my world when I am talking to Eric. I just wanted you to know. I’m sure I am making an Italian woman very annoyed right now. It’s okay though because I might not say the word right, but I know how to make it and that’s all that really matters to me. I bet that matters most to y’all too!
I’ve been making bruschetta for as long as I can remember, but I haven’t always eaten it. My mom made this all the time from the fresh tomatoes my dad grew in a little garden on the side of our house where I grew up. I hated it growing up. I actually hated it up until about five years ago. I’ve always had a thing against raw tomatoes. Yes, even home grown garden tomatoes. My dad just about disowned me every time I would turn my little nose up at home grown tomatoes because to him there was NOTHING better. (Homegrown cantaloupe in close second, as it should be.) As I’ve grown up and make my way through the kitchen, my taste buds have evolved and I don’t lose my mind over tomatoes as much as I once did. I started out very slowly adding chunky cooked tomatoes to things and now I’ll have them in things like bruschetta, guacamole, sheet pan roasted vegetables, and salads. (Go me! I know my dad would be so proud)
Now onto this pasta, I’m at my mom’s for a few days this week because she had a little old routine procedure done at the hospital so being the very good daughter I am, I’m here making food and watching her take naps. Pepper is watching her nap too. Today, Pepper decided that her Poohma (Poohma is what my mama’s grandkids call her) needed lots of toys to surround her while she napped, so being the good little granddaughter she is she piled toys around Poohma as she slept. My mom woke up with us staring at her and giggling then I asked what she wanted for dinner and she requested this delicious little meal that I will demonstrate for you in a few seconds here. I’ve made pasta. I’ve made bruschetta. I’ve made chicken. I’ve never made all of these things together at once, but I decided that there’s no way in heck that it could be that hard or take that long. I didn’t have fresh tomatoes on hand, so I’m using petite diced canned tomatoes. I wasn’t sure about them, but it turned out great and also cuts down a ton on prep work! This is the first time I’ve photographed a recipe while pulling it out of who knows where while cooking it up and it turned out PERFECT. (I didn’t even forget to photograph a step!) My mom could not stop going on about it. She stated severeral times that this might be better than my Pasta Carbonara… which is kind of a big deal. I’ve never shared that recipe. I will someday, but it’s not healthy and it never will be in this lifetime. It’s kind of a big deal in this family and it’s pretty much my signature dish, so when she declared this my mouth kind of hung open in shock. This is also the first time that I am posting something WITHOUT the Eric stamp of approval. Don’t worry, he’s already made it very clear that once I get home I am making this immediately for him because I think he was a little sad that he didn’t get any of this batch.
Let’s get in the kitchen!
First things first, finely chop up a few cloves of garlic!
Then roll up some basil and then chop. I had a heaping 1/4 cup after I chopped it up. P.S. Chop a little extra from some garnish. It’s the right thing to do.
Add basil, minced garlic, 2 tablespoons of olive oil, 2 teaspoons of white wine vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon pepper to two 16 ounce cans of petite diced tomatoes. Salt & Pepper to taste.
Mix it up real good! Set aside to let the flavors mingle. (Oops, I did forget a step.) After you mix up this delicious bruschetta marinara.. Grab a pot fill it with water and some salt and wait for it to boil, throw the noodles in, and then drain them once they are cooked.
In a large skillet over medium-high heat at 1 tablespoon of olive oil and cut up chicken. Sprinkle with kosher salt, pepper, and Italian seasoning. I’m pretty heavy with the seasoning, but it’s SO good.
While the chicken is cooking add three tablespoons of balsamic vinegar because it is the right thing to do.
Toss the chicken into the balsamic vinegar and continue to cook for 6-8 minutes. (I check the chicken by taking the largest piece out and cutting it in half. If there’s no pink, they are good to go!)
Remove chicken from the skillet and set aside to let it rest for a few minutes.
Add cooked and drained spaghetti back to skillet. The skillet will probably have some balsamic vinegar “crusted” to the bottom of it. That’s perfect. Add the noodles and toss in the pan.
Add your bruschetta marinara! Yum! Toss with the noodles and cook for about 5-7 minutes until heated through.
Throw that delicious chicken back in the skillet. (If you refrained from eating any of it before this step. You get a gold star because I ate about 12 pieces. So yum!)
Mix it all up. Add some more chopped basil if you’re feelin’ it because it’s bright and cheery and perfect!
A little close up of this beauty, because it was just too pretty. Pretty food that is absolutely delicious is probably my most favorite thing.
Then add some shaved, shredded, or grated parmesan cheese if you’d like. I like. So I did.
Throw it in a bowl and top with some more fresh basil if you want because honestly, there’s no such thing as too much fresh basil. Okay, just kidding. There definitely is, but I honestly don’t think so in this dish because I kept adding it randomly for the sake of color and it just kept getting better.
One word: Delicious!
If you like bruschetta, You will love this. I promise! Enjoy guys!
With love from my kitchen to yours,
- 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)
- 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
- 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!
- Serving size: Heaping 1 cup. 8 Smart Points. 9 Points Plus. 390 calories, 8.5g fat, 1g saturated fat, 37g carbohydrates, 6.5g fiber, 5.6g sugar, 40g protein