Bruschetta is one of my favorite things, but admittedly it isn’t quite as good as it used to be over gluten free bread. While gluten free products have come a long way in flavor and options, some things can’t beat really nice, fresh bread. So, when I saw this I jumped on it, because one thing that IS just fine gluten free pasta! This was quick, simple, and a really bright summer dinner! It would honestly be fine without the chicken, too, if you’re looking for a vegetarian option. Recipe is from Delish, modified for GF.

• 1 lb. cherry tomatoes, chopped
• 1/4 c. plus 1 tbsp. extra-virgin olive oil, divided
• 4 cloves garlic, minced
• 1/2 c. torn fresh basil
• kosher salt
• Freshly ground black pepper
• 1 lb. spaghetti or angel hair (I used GF spaghetti)
• 1 1/2 lb. boneless skinless chicken breasts (I used a mix because we had thighs that needed to be used up(=)
• 1 Tbsp. Italian seasoning
• 1/4 c. freshly grated Parmesan

In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let it sit while you cook the pasta and chicken.

In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.

Add tomato mixture and sliced chicken to pasta and toss until fully combined. Top with Parmesan.