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A top-down view of a rustic wooden table laden with a delicious one-pot bruschetta and pulled chicken pasta. A large white serving pan is filled with spaghetti tossed in a vibrant tomato sauce with cherry tomatoes, tender pulled chicken, and fresh basil. A creamy ball of burrata cheese sits atop the pasta, drizzled with olive oil and cracked black pepper. To the side, a small red bowl holds grated Parmesan cheese, and a glass of ice water catches the light. A portion of the pasta is also served on a white plate with a red rim, a red fork resting in the dish. The scene is inviting and evokes a sense of a hearty, home-cooked meal.

One Pot Bruschetta & Pulled Chicken Pasta

Prep

10 MIN

Total

20 MIN

Servings

4 Servings

Ingredients

  • 1

    bottle

    (600 mL) Classico Tomato Basil Sauce

  • 1/2

    rotisserie chicken, skin removed and meat pulled from the bone

  • 200

    g

    spaghetti

  • 1

    small white onion, diced

  • 3

    garlic cloves, minced

  • 1

    cup

    cherry tomatoes, halved

  • 2

    tbsp

    olive oil

  • -

    Salt, to taste

  • -

    Black pepper, to taste

  • -

    Fresh mozzarella or bocconcini (for garnish)

  • -

    Fresh basil (for garnish)

Instructions

  1. Step 1

    Cook spaghetti according to package directions. Strain and reserve ½ cup of cooking water.

  2. Step 2

    Heat olive oil in a large sauté pan over medium heat. Add onion and garlic, sauté for 1 minute. Add pulled chicken and sauté for a few minutes more.

  3. Step 3

    Add the cherry tomatoes and cook for 1 minute. Stir in Classico Tomato Basil Sauce and reserved pasta water. Simmer for 3-5 minutes.

  4. Step 4

    Add cooked pasta and toss to coat. Adjust seasoning with salt and pepper. Garnish with fresh mozzarella or bocconcini and fresh basil before serving.

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