Bruchetta Chicken Pasta

Ingredients

• 8 ounces whole-wheat spaghettini

• 3 tablespoons extra-virgin olive oil

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

• 1 teaspoon dried Italian seasoning

• 2 pints multicolored cherry tomatoes

• 3 cloves garlic, finely chopped

• 1 teaspoon salt

• ¼ teaspoon ground pepper

• ¼ cup dry white wine

• 1 tablespoon plus 1 teaspoon balsamic glaze (see Tip)

• 1 ounce Parmesan cheese, grated on smallest holes of box grater (about 1/4 cup)

• ¼ cup thinly sliced fresh basil

Directions

1. Cook pasta according to package directions, omitting salt. Drain and set aside.

2. Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)

3. Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.