Bruschetta Chicken Pasta Salad

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Fresh ingredients and a quick marinade come together for a healthy dinner that requires minimal planning.

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Did you know that week 11 of your pregnancy is when your baby goes from being called an embryo to being called a fetus? When my doctor told me this, it made my pregnancy feel so much more real. Whenever she used the word “embryo” I would think of a tiny amorphous blob, but when she started using the word “fetus” I would picture a more defined (though still slightly blobby) shape that was starting to resemble an actual baby. It's also around this time that your baby has all of its organs and you’re SO close to being done with the first trimester. So many things to celebrate at this point in pregnancy! I say this calls for an easy, protein-packed dinner to give your li’l fetus some extra fuel to continue developing those organs.

This recipe solves a long-time dilemma of mine. I love a good marinated meat. But so many recipes require marinating overnight or for 24 hours, and I am rarely organized enough to remember that far in advance. Using Italian salad dressing results in flavorful chicken that needs as little as 30 minutes to marinate before it’s ready for the oven. Pasta, tomatoes, red onion, and fresh pasteurized mozzarella are done marinating as soon as the chicken is finished baking. Combine everything together and dinner is ready!

What ingredients do I need for bruschetta chicken pasta salad?

• Fresh mozzarella - make sure the mozzarella you use is pasteurized. Unpasteurized cheese can contain E.coli or Listeria, which can make you sick with food poisoning. This can be very serious, especially when pregnant.

• Red onion

• Boneless skinless chicken breasts

• Zesty Italian salad dressing (I used Wishbone)

• Tomatoes- I use fresh during the summer and canned diced tomatoes when they're not in season

• Fresh basil

• Pasta- I prefer penne or bowtie

Helpful products for making this recipe:

• Baking sheet

• Colander

Can I make this pasta salad with grilled chicken?

Yes! This is a great option in the summer. To use grilled chicken:

• Follow marinating instructions and then heat grill to medium heat.

• Place chicken breasts on the grill and cook for 5-8 minutes on each side or until a meat thermometer reads 165°.

• Follow the rest of the directions as normal.

Can I make this recipe ahead of time?

You can definitely make this a day ahead of time. If you're not eating this right away, you may need to stir in an additional 1/2 cup of Italian dressing before serving to keep it moist.

How many servings does this recipe make?

If this is your main entree you'll get about six hefty bowls. If this is being served as a side, you'll get about 8-10 servings.

Did You Make This Recipe?

Let me know!

Mention @preggokitchen or tag #preggokitchen

Did You Like It?

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Ingredients:

• 8 oz pasteurized miniature mozzarella pearls (or chopped fresh mozzarella)

• ½ small red onion

• 4 boneless skinless chicken breasts

• 1 ½-2 cups zesty Italian salad dressing

• 2 medium-large sized tomatoes (or one 14 oz can diced tomatoes, drained)

• ½ cup chopped fresh basil

• 12 oz penne or bowtie pasta

Directions:

1. Place the chicken breasts in a small glass baking dish or large Ziploc bag and mix with 1/2 cup Italian dressing. Make sure each chicken breast has a nice coating of dressing Seal the bag (or cover with plastic wrap if using a baking dish) and let them marinate in the fridge for 30 min- 2 hours

2. When the chicken is done marinating, preheat the oven to 350 degrees

3. While the oven is preheating, cook pasta according to the box directions. Strain and set it aside to come to room temperature

4. Lay the chicken breasts out on a baking sheet and cook for 25-30 minutes or until a meat thermometer reads 165 degrees

5. While the chicken is baking, chop the tomatoes, onion, fresh basil, and mozzarella (if using a large ball). Add everything but the basil into a large bowl along with the cooled pasta and 1 cup of Italian dressing. Give it a good stir to combine, cover and set it in the fridge

6. Once the chicken is done, let it cool to room temperature and then dice into cubes

7. Combine the diced chicken with the pasta mixture, top with chopped basil, and serve

Sources:

1. Assistant Secretary for Public Affairs (ASPA). (2020, September 25). People at risk: Pregnant women. FoodSafety.gov. Retrieved March 8, 2023, from https://www.foodsafety.gov/people-at-risk/pregnant-women