Fresh Pomodoro with Grilled ChickenStats: ~241 cals (not including grilled chicken)
Serves: 6 medium portions
9 oz. pasta (linguini, angel hair, spaghetti)
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups fresh tomatoes, diced (roma/plum, cherry, heirloom, whatever you've got!)
1/4 cup balsamic vinegar
14.5 oz can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1/2 cup chopped fresh basil (use however much you like... I think it could have used more, but I LOVE basil!)
1/4 cup grated Parmesan cheese (not included in stats)
Optional: veggies (I used about 3 cups broccoli florets)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil broccoli in a separate pot for a few minutes, just until bright green.
Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned.
Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil, broccoli and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
I added about 1.75 lbs of boneless skinless chicken breast that I marinated all day. I cooked them on the George Foreman and then sliced them up to add to the pasta. If you're looking for a vegetarian meal, try adding cannellini beans and mushrooms.
It was a wonderfully light and refreshing pasta dish... Reminds me of why I just love summertime! And check out that gorgeous basil... I have a bush of it in the garden, and then a couple container pots of Genovese and Greek basil on the back porch. Soon I'll have enough to make homemade pesto... yum!