Bruschetta Chicken with Pasta

Combine the Roma tomatoes, garlic, torn basil, and balsamic vinegar in a medium bowl. Season generously with salt and pepper. Let the mixture sit at room temperature while you prepare the chicken and pasta.

Cook the angel hair pasta to al dente according to package instructions. Drain the water and return the pasta to the pan. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate, cover with foil, and let it rest.

Add 1 tablespoon of olive oil to the same skillet and stir in the bruschetta mixture. Cook for 1-2 minutes, just until heated through. Turn off the heat, then add the cooked pasta to the skillet. Toss to combine, adding olive oil if needed.

Slice the chicken breasts and add them to the pasta. Divide the pasta and chicken into bowls and garnish with fresh basil leaves. Optionally drizzle with balsamic glaze and add grated Parmesan or Mozzarella cheese before serving.