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 www.hugskissesandsnot.com.