Step 1

Marinate the chicken with Italian dressing, garlic powder, salt, and pepper in a plastic bag. Ensure even coating. Refrigerate it for 15 mins to 4 hours.

Step 2

While the chicken marinates, mix the Roma tomatoes, basil, garlic, olive oil, and balsamic vinegar in a bowl. Add salt and pepper to taste.

Step 3

Heat the vegetable oil in a skillet, and cook the chicken until it's golden brown and the juices are clear (around 5-7 mins per side). Use a thermometer to ensure it reaches 165 degrees Fahrenheit.

Step 4

Cut the cooked chicken into bite-sized pieces.

Step 5

Boil a pot of lightly-salted water and cook the angel hair pasta until it's al dente (4-5 mins).

Step 6

In the skillet, remove the excess oil. Sauté the onion in 2 tablespoons of olive oil until it's translucent (3-4 mins).

Step 7

Add the bruschetta mixture to the skillet, cook it for 3-4 minutes, and remove it from the heat.

Step 8

Drain the pasta and toss it in the skillet with the bruschetta.

Step 9

Serve the pasta on a plate, topped with the cooked chicken. Enjoy!