Bruschetta Pasta With Chicken Strips
Somehow it’s getting a bit uncomfortable to start over and over again that I do not get enough of the Italian cuisine. But she’s just one of my favorite dishes. And if you asked me about my Italian top ten, Bruschetta, the antipasti classic par excellence, would definitely be among them.
Bruschetta also fits so wonderfully in the summer, as it tastes light and very refreshing. Just the fact that many, many basil leaves are processed in it, makes her one of my favorites. I love fresh fragrant basil.
HOW TO GET ON THE BRUSCHETTA PASTA WITH CHICKEN STRIPES
A few weeks ago, in the heat of this century, I talked to a friend about summer recipes. She told me that she likes to combine the classic bruschetta tomato toppings with pasta, and that this has long been part of her personal, summer cooking repertoire. Immediately I was on fire and my mouth was watering.
KROSS FRIED CHICKEN MEAT IS THE I-POCKET IN THIS PASTA
We thought together, which icing on the cake could miss this already delicious combination and came to crisp fried chicken. I went directly to my experimental kitchen the next day and came out with the bruschetta pasta with chicken strips. I pulled the juicy, tender chicken meat with two forks, so that it rolls up nicely with the pasta or skewered.
BRUSCHETTA TASTS BEST WITH SUNWATCHED TOMATOES
My bruschetta pasta with chicken strips is made fast and a lovely, refreshing light meal for hot summer days. She is once again the absolute proof of how happy and satisfied simple dishes with good ingredients can do. The pasta with chicken strips is especially delicious when we buy local tomatoes and have the tomatoes season. Incidentally, it goes from July to October. If, in time, the sun is good for the tomatoes, then they have the most aromatic flavor.
Bruschetta Pasta With Chicken Strips
PREPARATION 20 minutes PREPARATION 25 minutes TIME TOTAL45 minutes PORTIONS4 people
INGREDIENTS
- 400 g of pasta – eg spaghetti with 5 minutes cooking time
- 500 g chicken breast fillet – preferably organic, with two forks plucked into small pieces
- 80 g Parmesan – planed, use some of it for serving
FOR THE BRUSCHETTA SOSSE
- 800 g bottle tomatoes
- 30 g basil leaves – finely chopped
- 7 tbsp olive oil
- 2-3 garlic cloves – pressed or grated
- 1 tsp sugar
- Salt / sea salt and black pepper from the mill – to taste
MANUAL
1.First, wash the tomatoes and cut very small .
2.Then you give the tomatoes in a bowl and mix them with 6 tablespoons olive oil , garlic and basiland taste with sea salt , pepper and 1 teaspoon sugar from – infuse some time until the rest comes.
3.Now heat 1 tbsp of olive oil and jump up the chicken breast fillets for 8 minutes on each side and season with a little salt .
4.In time, you cook according to packing instructions, in a large pot, the pasta in boiling salted water . Shortly before the end of the preparation time, you take 1 ladle of pasta water, pour off the pasta and put it back into the pot .
5.When the chicken breast fillets are fried, you put them on a large board, season them with salt and pepper again and pluck them into small pieces with two forks .
6.Finally, the bruschetta , the chicken pieces , the noodle water , the parmesan comes to the pasta in the pot and is mixed with it .
7.I wish you a good appetite !
WHAT DO YOU MEAN?
Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.
