Pasta can be a challenge when dining with someone with a gluten allergy or sensitivity. But, for me, there is a notable exception: I love substituting thin rice noodles for angel hair pasta. No, it's not exactly the same, but it does the job beautifully without leaving me and those around the table feeling like we're missing something. And when you work in seasonally fresh tomatoes and basil, it's off to the races and compliments to the chef!
I don't like making much, if any substitutions in this recipe. That said, if gluten isn't an issue, you can feel free to use regular angel hair pasta in this dish instead. That said, I usually stick with the rice noodles either way. They are just that good!
Serve this dish with a light salad and a glass of chilled white wine and call it a day. This pasta is a bowl of bliss and you'll be hard-pressed to find a better way to celebrate fresh tomatoes and basil. Enjoy!
Bruschetta Chicken Pasta
- 2 tablespoons olive oil, divided
- 1 pound chopped, cooked chicken - rotisserie chicken works great
- 2 cups diced Roma or plum tomatoes
- 5 cloves garlic, thinly sliced
- 1 tablespoon coarsely chopped fresh basil leaves, plus more for garnish
- 3 cups chicken broth
- 10 oz. thin rice noodles
- 1 tablespoon balsamic vinegar
- 1 cup cherry or grape tomatoes, sliced in half if they are large
- Grated parmesan cheese, for serving (optional)
- 2 tablespoons Balsamic Glaze (optional)
Heat 1 tablespoon of the olive oil in a large skillet or sauté pan over medium heat until shimmering. Add the chicken and cook until browned and crispy on the edges.
Add the remaining 1 tablespoon olive oil, diced Roma tomatoes, sliced garlic cloves, and chopped fresh basil leaves; cook over medium heat, stirring and scraping up any browned bits from the bottom of the skillet, until the tomatoes begin to soften and release their juices, 2 to 3 minutes.
Add the chicken broth, dried rice noodles, and balsamic vinegar. Cook over medium or medium-low heat, stirring with tongs to slowly incorporate the noodles as they begin to soften, until the pasta is cooked through and the sauce is thickened into a creamy sauce, about 10 minutes.
Turn off the heat. Taste and season with more kosher salt as needed. Top with the cherry or grape tomatoes, more chopped fresh basil leaves, and Parmesan cheese if desired. Drizzle with 2 tablespoons balsamic glaze if desired. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 30 minutes