Greek Bruschetta Pasta
Serves 410 mins prep15 mins cook
This Greek Bruschetta Pasta features a quick preparation method and juicy rosemary oregano chicken. The pasta is made with brown rice and tossed with arugula, feta, and a fresh bruschetta topping, utilizing dill instead of basil for a unique twist. The chicken is seasoned and air-dried before being seared to perfection. A delightful blend of flavors makes this dish a favorite for pasta lovers.
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What you need
Instructions
1: Pat dry the chicken breasts and season with salt and pepper. Air dry in the fridge for an hour. 2: Coat the chicken with a mixture of oregano, rosemary, lemon juice, Dijon mustard, and coconut aminos. 3: Sear the chicken in a cast iron skillet on medium low for 9 minutes, then flip and add a little ghee. 4: Cook for an additional 6 minutes, depending on the size of the chicken. 5: In a separate bowl, combine brown rice pasta, arugula, feta, and bruschetta mixture. 6: For the bruschetta, mix together cherry tomatoes, dill, Parmesan, minced garlic, minced red onion, balsamic vinegar, olive oil, salt, and pepper. 7: Serve the chicken on top of the pasta salad and drizzle with balsamic glaze if desired.View original recipe