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Ingredients
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil (for chicken)
1/2 teaspoon salt (for chicken)
1/4 teaspoon black pepper (for chicken)
1 pound penne pasta (or your preferred short pasta)
2 tablespoons extra virgin olive oil (for bruschetta mixture)
1 pound cherry tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced (chiffonade)
4 cloves garlic, minced
1/4 cup finely chopped red onion
2 tablespoons balsamic vinegar (optional, for extra tang)
1/4 cup grated Parmesan cheese (plus more for serving)
2 tablespoons fresh parsley, chopped (for garnish)
Pinch of red pepper flakes (optional, for a hint of heat)
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