Chicken Pasta Recipe
with bruschetta


Let's prepare the chicken dish:

  1. Cut the breasts in cubes
  2. Dice the onion
  3. Slice the garlic cloves

Now the pasta:

  • Fill the pot with water and add salt. Turn on the heat on the stove and cover with a lid. 

And the Bruschetta:

  • Cut the french bread in portions as big as the palm of your hand
  • Split them each in two halves
  • Add oregano, salt, garlic and a bit of olive oil
  • Turn on the oven and preheat 360ªF (180ºC).
  • Place the bread on an oven tray 


The chicken:

  • Coat the bottom of the pan with olive oil and set the heat to medium.
  • Sautée the onion and the garlic with a pinch of salt.
  • Add the chicken and golden it.
  • Add the tomato paste and mix
  • Add the pepper and the oregano and turn off the heat. Set aside.

The pasta

  • Once the water is boiling open the lid and put the pasta into the water and stir.
  • Follow the intructions on the package to figure out the right time for the pasta to be ready
  • When the pasta is done, use the collander and display it on the serving dish

The bruschetta

  • Toast the bread in the oven and reserve.


One nice way to serv this dish is to lay a pasta bed and place the chicken on top along with a couple of ruschetta breads.

Make sure you put some pepper-salt-oregano extra on the table to be added as needed.