Light Summer Pasta and Balsamic Marinaded Chicken - MetroFamily Magazine
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Light Summer Pasta and Balsamic Marinaded Chicken

by Stephanie Clinton

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It’s summer and that means it’s time to grill! I love the grill and cook about every meat on my grill during the summer.  It keeps my kitchen from getting too hot and makes everything taste so…summery.

I love this recipe because I love pasta but in the summer I’m not really in the mood for a heavy pasta sauce.  This easy and light tomato sauce is a nice alternative and, when it is pared with balsamic marinaded chicken, it has a bruschetta quality to it that makes me happy.

Tomato Sauce Ingredients:

  • 1 can petite diced tomatoes
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 handful fresh parsley, chopped
  • 1 handful fresh basil, chopped
  • 1 tbs. sugar
  • 1 tsp. dry Italian season spice blend
  • salt/pepper to taste
  • 2 Tbs. olive oil

Tomato Sauce Instructions:

  • Saute onion and garlic in olive oil until tender.
  • Add tomatoes, bell pepper, parsley, sugar, Italian spice blend, salt and pepper.
  • Combine and simmer on low while pasta cooks.
  • Toss with your favorite pasta, cooked al dente.  Just before serving, toss fresh basil in with the pasta.

Balsamic Marinade Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp. salt & pepper
  • 4-6 chicken breasts

Balsamic Marinade Instructions:

  • Combine all ingredients in a gallon-size storage baggie.
  • Allow chicken to marinate in the refrigerator for 30 minutes to an hour.
  • Heat grill to 500 degrees.
  • Cook chicken on grill, 5-8 minutes on each side, or until chicken is cooked through.

For more from Stephanie, visit her blog at

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