Chicken Bruschetta Spaghetti

Instructions

1. 1

   Prep for about 7 minutes: dice the tomatoes, finely chop the garlic, tear the basil and finely grate the Parmesan. Set aside 250 g of the tomatoes for finishing. Cut the raw boneless, skinless chicken breast across the grain into strips approximately 5 mm thick.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the garlic and the remaining 150 g tomatoes; cook uncovered for 1 minute, stirring.

3. 3

   Add the 750 ml water, salt and black pepper. Cover, turn the heat to high and bring to a full boil, allowing about 4 minutes.

4. 4

   Break the dry spaghetti in half and add it to the same skillet. Use spaghetti with a stated cooking time of 10–11 minutes. Leave the lid off and cook at a lively boil over medium-high heat for 4 minutes, stirring frequently to separate the strands.

5. 5

   Add the chicken strips, separating and spreading them throughout the pasta. Cook uncovered over medium-high heat for about 7 minutes, including the return to a lively simmer. Stir frequently, scraping the bottom, until the spaghetti is tender and a food thermometer inserted sideways into the thickest chicken strips reads at least 74°C/165°F. The liquid should have reduced to a light sauce that coats the pasta rather than pooling.

6. 6

   Reduce the heat to low. Fold in the reserved 250 g tomatoes and cook uncovered for 1 minute. Turn off the heat and stir in the basil, balsamic vinegar and Parmesan. Toss thoroughly and divide between four bowls.