Bruschetta + Farfalle


By Dane Feldman

Photo by Dane Feldman.

On Wednesday, I shared a recipe for heirloom tomato bruschetta that serves 12 people. I also mentioned that if the recipe yields leftovers, there are some great options for what to do with them. There are so many delicious flavors in the bruschetta that I thought it best to pair it with plain grilled chicken and some pasta in order to let the bruschetta stand out.

What you’ll need:
1 cup chicken breast, grilled and cubed
1/2 cup vegetable farfalle
1/2 cup heirloom tomato bruschetta
Olive oil
Pecorino Romano cheese

Cook and strain the pasta.

Place the pasta in a bowl and top with the bruschetta and chicken. Drizzle olive oil on top and sprinkle in the cheese to taste. Mix together with a fork and serve.