Cooking in the Kerkhof Kitchen

Bruschetta Chicken Pasta

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts (I would cut them into cubes)
• 2 tbsp olive oil (divided)
• 1 tsp A Spice Affair Italian seasoning
• A Spice Affair GPS, to taste
• 1 tbsp A Spice Affair Bruschetta Blend (instead of fresh basil)
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1/2 cup shredded mozzarella cheese
• 1/3–1/2 cup fresh feta cheese, crumbled
• Grated Parmesan cheese, for garnish

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Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Reserve about 1/2 cup pasta water, then drain.
2. Cook the chicken
   While the pasta cooks, pat the chicken dry and season both sides with:
   • Italian seasoning
   • GPS
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for about 5–6 minutes per side until fully cooked and golden. Remove to a cutting board and let rest 5 minutes, then slice.
3. Make the bruschetta mixture
   In the same skillet, lower heat to medium and add the remaining 1 tablespoon olive oil. Add:
   • cherry tomatoes
   • garlic
   • 1 tablespoon Bruschetta Blend
   Cook for 3–5 minutes, stirring occasionally, until the tomatoes soften slightly but still hold shape.
4. Add balsamic
   Stir in the balsamic vinegar and cook 30 seconds more.
5. Combine everything
   Add the drained pasta to the skillet and toss to coat. If it seems dry, add a splash of reserved pasta water. Stir in:
   • sliced chicken
   • mozzarella cheese
   Toss until mozzarella begins melting.
6. Finish with feta
   Remove from heat and sprinkle the fresh feta over top. The feta is best added at the end so it stays creamy and bright instead of fully melting.
7. Serve
   Garnish with Parmesan and extra black pepper if desired.

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Optional upgrades

• Add spinach in the last minute of cooking
• A pinch of red pepper flakes works really well with the feta
• A drizzle of balsamic glaze on top makes it feel more restaurant-style

The feta will make this tangier and saltier than the original, so taste before adding extra salt near the end.