Preparation Steps

• Combine halved cherry tomatoes, 0.25 cup chopped basil, 0.17 cup olive oil, balsamic vinegar, minced garlic, 1.5 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper in a bowl. Stir well and cover with plastic wrap. Refrigerate while preparing pasta and chicken.
• Cook angel hair pasta according to package directions until al dente. Drain and return to pot. Toss pasta with 1.5 tablespoons olive oil and set aside.
• Heat remaining olive oil in a 10-12 inch nonstick skillet over medium-high heat.
• Season chicken breasts with remaining 0.5 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 0.5 teaspoon cracked black pepper on both sides.
• Cook chicken in the heated skillet for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Transfer to a plate to rest.
• Reduce heat to medium. Add the bruschetta mixture from the refrigerator to the skillet and cook, stirring often, for 1.5 to 2 minutes until garlic is fragrant.
• Add cooked pasta to the skillet and toss to combine. Remove from heat.
• Slice the rested chicken breasts and arrange over the pasta and bruschetta mixture.
• Sprinkle Parmesan cheese and remaining 0.17 cup chopped basil over the top. Drizzle with balsamic glaze if desired. Serve warm.