Add chopped tomatoes, garlic, basil, and olive oil to a bowl. Stir to mix all ingredients together and season with salt to taste; then set aside.
Bring water to a boil and cook pasta to box instructions, making sure to salt your water right before you add the pasta. Before you drain and set aside, reserve one cup of the pasta water.
While your pasta is cooking, prepare the chicken. Heat one Tbsp. of olive oil in a large skillet over medium heat. Add the additional garlic and ground chicken, breaking it into small pieces and seasoning it with the Italian seasoning and salt and pepper. Cook until no longer pink.
While your chicken is cooking, heat your balsamic vinegar in a small saucepan on medium-low. Let it reduce until it is no longer running and has the consistency of a syrup.
When the chicken is done add the crushed tomato sauce to the pan and season as needed with salt and pepper. Then add the bruschetta and incorporate it into the sauce.
Next, add the pasta noodles to the pan and stir to incorporate. Taste and adjust seasoning as needed. Once the sauce has reduced and the pasta is nicely coated, it is time to plate. Add the pasta, drizzle the balsamic reduction, and top with Parmesan cheese. Enjoy!
For the pasta, I typically cook one minute less than advised on the box. The pasta will continue to cook when it is incorporated into the sauce, which will ensure it remains al dente.
I also like to time cooking my protein with the pasta so both will be done at the same time. This way I can add the pasta right into the sauce without having to allow it to sit and dry out in the colander.