Here's a great way to make the most of those late-summer tomatoes and basil. This recipe is very simple and tasty, and it only takes about a 1/2 hour to prepare.
4 boneless, skinless chicken breasts (1 to 11/2 lbs. total)
6 ripe tomatoes, seeded and chopped
4 garlic cloves, minced
4 tbls fresh parsley, chopped (or 1 tbls dried)
4 tbls fresh basil, chopped (or 1 tbls dried)
1 tsp sugar
1/2 tsp salt (plus more for seasoning chicken)
1/2 tsp freshly ground pepper (plus more for seasoning chicken)
2 oz fresh lemon juice
1 tbls olive oil
12 oz uncooked whole grain linguine
1/2 cup Parmesan cheese, shredded
Make a horizontal slice in each chicken breast to reduce thickness by half. Then cut each slice into 3 to 4 pieces. Season chicken with salt and pepper. In large skillet, heat 1/2 tbls olive oil over medium heat. Add chicken until lightly browned on each side and cooked through, approximately 5 minutes per side. Remove chicken to warm plate. In same skillet, heat remaining 1/2 tbls olive oil over medium heat. Add tomatoes, garlic, parsley, basil, sugar, salt, and pepper. Reduce heat to low, and stir frequently until sauce is cooked, approximately 10 minutes. Meanwhile, cook linguine according to package directions. When ready to finish, add lemon juice and chicken to sauce. Continue cooking until chicken is heated through & tender when pierced with a sharp knife. Drain linguine. Spoon sauce & chicken over hot linguine, and sprinkle with Parmesan.
Serves 4.
