2 medium chicken breasts (approx. 1 lb)

12 oz pasta (penne or fusilli)

2 cups fresh tomatoes, diced

1 cup fresh basil, chopped

3 cloves garlic, minced

3 tbsp olive oil

1 tbsp balsamic vinegar

Salt and pepper, to taste

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Bring a large pot of salted water to a boil and cook the pasta according to package instructions (8-10 minutes). Once done, drain the pasta, reserving about 1 cup of pasta water, and set aside.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside to rest, then slice into thin strips or bite-sized pieces.
In a medium bowl, combine the diced tomatoes, chopped basil, and minced garlic. Add 2 tablespoons of olive oil and balsamic vinegar, stir to combine, and season with salt and pepper to taste. Set aside.
In the skillet used for the chicken, add a splash of reserved pasta water and heat over low heat. Add the cooked pasta and toss to coat with the pan juices. Add more pasta water as needed to create a light sauce.
Add the sliced chicken to the pasta and toss to combine. Spoon the bruschetta mixture over the pasta and gently toss to incorporate.
Garnish with additional basil or grated Parmesan cheese if desired. Serve immediately.

Vegetarian Option: Skip the chicken and substitute with sautéed mushrooms or roasted bell peppers for a hearty vegetarian version.

Extra Flavor: Add a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for more richness and flavor.

Spicy Twist: Add red pepper flakes to the bruschetta mix for an extra kick.