bruschetta chicken + pasta recipe.

Quick, easy + light pasta dish - perfect for utilizing our garden's current end-of-summer harvest: tomato, basil, parsley, oregano + rosemary | by Meghan 08/29/22

Inspired by our herb garden and styled in our vintage #pyrex nesting bowls- this dish will easily impress your taste buds + tummy! Minimal prep, fresh ingredients and a sweet spotify playlist going..

let's get cooking party people!

We try to source ingredients as fresh + as local as possible. This process starts -- right in your backyard! Ryan + I started micro-gardening while living in NYC and Hoboken. We were able to sustain a few herbs when living in our various apartments + spaces. God graciously granted us a backyard this year when we moved to Florence. Our days of indoor gardening transitioned into a greenhouse, which blossomed into three full garden beds lush with organic herbs + vegetables. Our cup runneth over. Nourishing our beautiful vessels with the freshest and cleanest ingredients starts with our backyard and follows by supporting our local farmers, markets + makers. More thoughts coming this week on conscious consuming... but for now:

bruschetta chicken + pasta recipe.

here's what you'll need:

ingredients:

• 4 nice chicken breasts, sliced + beaten thin

• extra virgin olive oil

• balsamic vinegar

• 3-4 fresh garlic cloves, chopped fine (or a jar of diced garlic)

• 2 large, fresh tomatoes diced

• 1/4 of a red onion

• 10-12 fresh basil leaves

• clippings of fresh parsley, oregano + rosemary

• box of pasta

• salt/pepper

• 2 tbsp butter

• mozzarella cheese, sliced thin for melting

here's what to do:

Don't be shy with the evoo or the garlic.

1. Marinade chicken breast in heavy pours of balsamic + evoo, 1-2 freshly chopped garlic cloves, salt + pepper. Longer it sits.. better it tastes.

2. Make your bruschetta.

3. Dice two tomatoes, add to a medium sized bowl with 1 clove of freshly chopped garlic.

4. Jilienne 8-10 pieces of basil. The easiest way to do this is by stacking the leaves and rolling them like a cigar and then slicing them thinly across.

5. Add salt, pepper and a heavy pour of evoo, the key: let sit at room temperature for at-least 30 min. Add fresh parsley + oregano if you have it too!

6. Boil a large pot of water for pasta of your choice - we went with bow tie! Handful of sea salt and drain a min. before you think you should.. pasta continues to cook even after it's drained + I really don't like overcooked pasta. LOL.

7. One large pan on the stove- add heavy hand of evoo, clove of garlic chopped, 1/4 of a red onion chopped.

8. Sauté for 5-7 min. on medium heat before adding the chicken.

9. Add the chicken + any fresh herbs from your garden (more basil, oregano, parsley).

10. Cook for about 10-12 min, or until chicken reaches 175 degrees.

11. Add mozzarella on-top, slide the lid on + turn the temp down to low to let the cheese quickly melt.

12. Toss cooked pasta in a little butter (about two tablespoons) and a clove of chopped garlic (we love garlic around here).

13. Serve the chicken on top of the pasta + bruschetta on top of it all!

14. Dish should take about 30 min. max w. easy prep + clean up. Serve immediately or meal prep for the work week and store in glass containers.

Feel free to drop a comment below if you give this recipe a try! We'd love to hear how you're utilizing your garden, or local farmers + produce in your recipes this summer!

xo, Meghan

photography: @lucid.ladybug | all rights reserved.