Bruschetta Chicken Pasta

Recipe View Marinate Chicken: In a resealable plastic bag, combine chicken, Italian dressing, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Seal and gently massage to coat. Refrigerate for 15 minutes to 4 hours. (Time: 15 minutes - 4 hours)

Recipe View Prepare Bruschetta: In a large bowl, mix Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar. Season with salt and pepper to taste. (Time: 10 minutes)

Recipe View Sear Chicken: Heat vegetable oil in a cast iron skillet over medium-high heat. Remove chicken from marinade (discard marinade) and add to the skillet. Cook until golden brown and juices run clear, about 5-7 minutes per side. Ensure internal temperature reaches 165°F (74°C). (Time: 10-14 minutes)

Recipe View Slice Chicken: Remove chicken from skillet and let it cool slightly. Slice into bite-sized pieces. (Time: 5 minutes)

Recipe View Cook Pasta: Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, stirring occasionally, until tender yet firm (al dente), about 4-5 minutes. (Time: 4-5 minutes)

Recipe View Sauté Onions and Bruschetta: Remove excess oil from the skillet, add 2 tablespoons olive oil, and sauté yellow onion until translucent, about 3-4 minutes. Stir in bruschetta mixture and cook for another 3-4 minutes. Remove from heat. (Time: 6-8 minutes)

Recipe View Combine and Serve: Drain pasta. Toss pasta with the bruschetta mixture, top with sliced cooked chicken, and serve immediately. (Time: 2 minutes)