Bruschetta style chicken pasta

My new fav by far!!!!!! The flavours! And so simple to make! You can eat warm or cold- meal prep baby!

520 calories - per serving (serves 2)

P: 60g C: 62g F: 9g

Ingredients

• 300g cooked macaroni pasta - approx 170g dried- I weigh once cooked (I like macaroni pasta as it’s smaller and feels like more pasta as apposed to penne you get less bits for the same weight)

Chicken

• 300g raw chicken - I butterfly the chicken so it’s thinner and cooks quicker.

• 1 tsp garlic granules

• 1 tsp dried parsley

• 1tsp dried basil

• Salt and pepper

Sauce

• 15 vine ripened cherry tomatoes- halved

• 50g raw red onion- diced

• 15ml balsamic vinegar

• 2 x crushed garlic gloves

Topping

• 30g drained sun dried tomatoes- finely slice

• 5 x fresh basil leaves- cut up to sprinkle on top

• 15g padano cheese (powdered Parmesan)

• 2 tbsp of balsamic glaze - 1 tablespoon on each dish

Method

Pasta- pop pasta on to boil as per packet instructions.

Chicken- season chicken breast- I combined all ingredients in a bowl (ones if butterflied the chicken) and made sure it was coated well.

In a large pan using 1 kcal spray sear your chicken breast - 3 mins each side and then cover with a lid and reduce the heat and allow the chicken to cook through for a minute or two.

I cut the chicken up on the pan - to make sure it’s cooked - slice it up as we top the pasta with it.

Remove from pan and cover over with tin foil.

In the same pan sautee red onion, garlic and cherry tomatoes for 5 mins and then add a splash of balsamic vinegar.

Drain pasta- weight it out and add to pan and mix well.

Plate pasta up. Top with chicken and finish by adding sundried tomatoes, fresh basil, padano cheese and balsamic glaze!

This would be delish with a side salad or reduce fat garlic bread slice