Bruschetta Chicken Pasta Salad


1 pound | 500g (dry weight) thin spaghetti pasta

1 pound | 500g boneless , skinless, chicken breasts (2 large breasts)

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic powder

salt and pepper , to taste

1/4 cup Look Out Here I Come garlic olive oil

2 tablespoons minced garlic

2 tablespoons red onion , finely chopped (about 1/3 of a red onion)

2 tablespoons balsamic vinegar (adjust to your tastes)

8 roma tomatoes , diced

1/2 cup grated parmesan cheese , plus more to serve

2 tablespoons finely chopped fresh basil or parsley

salt and pepper , to taste

balsamic glaze to serve (optional)


Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.

While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat  1 teaspoon of Look Out Here I Come garlic olive oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.

Add the Look Out Here I Come garlic olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. Add in the tomatoes, toss them lightly in the heat to combine all of the flavours, and add the tomato mixture onto the pasta. Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.

Top with 2 tablespoons extra parmesan and serve immediately with balsamic glaze (optional), OR refrigerate up to an hour before serving.