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It’s quite the understatement as to how much I love a good bruschetta. While it’s not something I normally do with pasta, I wanted to try a cleaner way of eating it rather than slapping on the tomato sauce and calling it a day. I’m swarmed by the abundance of recipes out there for Bruschetta chicken pasta, so I gave it a whirl.
I decided to go ahead and prepare a fermented garlic/herb/olive oil blend before this dish – days ahead of time – which would be the sauce for the pasta. I honestly wasn’t sure what my husband would think of this – the selective eater he is – when it comes to trying new things. He absolutely hates vinegar, so I knew Balsamic was out for him. But, it’s a staple for any bruschetta – so when you make this recipe, use it. I didn’t.
It was a bit of work, since I pan fried the chicken – while anyone else could simply bake theirs, and do without breading it. But I went all out. Nonetheless, this bruschetta chicken pasta dish turned out amazing – it was so savory and light, yet full of flavor.
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