Bruschetta Chicken Pasta Salad

INGREDIENTS

1 pound | 500g (dry weight) thin spaghetti pasta
1 pound | 500g boneless, skinless, chicken breasts (2 large breasts)
2 teaspoons Italian seasoning
1 teaspoon garlic powder
salt and pepper, to taste
¼ cup olive oil
2 tablespoons minced garlic
2 tablespoons red onion, finely chopped (about ⅓ of a red onion)
2 tablespoons balsamic vinegar (adjust to your tastes)
8 roma tomatoes, chopped
½ cup grated parmesan cheese, plus more to serve
2 tablespoons finely chopped fresh basil or parsley
salt and pepper, to taste
balsamic glaze to serve (optional)

INSTRUCTIONS

Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
While the pasta is boiling, combine the Italian seasoning, garlic powder, salt and pepper in a shallow bowl. Season the chicken on both sides. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
Add the olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. Add in the tomatoes, toss them lightly, and add the mixture onto the pasta. Add the vinegar, parmesan cheese and basil or parsley. Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
Top with 2 tablespoons extra parmesan and serve immediately with balsamic glaze (optional), OR refrigerate up to an hour before serving.