Fettuccine with Fresh Tomato Sauce

Makes 8
Prep 20 m
Cook 25 m

Ingredients

Directions

  1. 1 of 3 Cut a small X in the bottom of each tomato. Bring a large pot of water to a boil. Place a large bowl of cold water with ice cubes next to it. Boil tomatoes for 1 minute, then immediately transfer to ice water with a slotted spoon to cool. Once tomatoes cool, remove peel and discard. Cut each in half and squeeze out seeds. Core tomatoes, and cut in 1-inch pieces.
  2. 2 of 3 Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to medium high. Season chicken on both sides with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill chicken, about 5 minutes per side until cooked through. Set aside to cool slightly, then cut into thin strips.
  3. 3 of 3 Cook pasta following package directions. Drain and toss in a large bowl with 2 tablespoons of the oil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add garlic; cook 2 minutes. Add tomatoes, zucchini and yellow pepper; cook 3 more minutes. Add wine or pasta water, tomato paste, remaining 1-1/4 teaspoons salt and 1/4 teaspoon pepper; cook 3 minutes. Stir in chicken to heat through. Remove from heat. Toss sauce with pasta, basil and fresh mozzarella.
Nutrition Information for Fettuccine with Fresh Tomato Sauce
Servings Per Recipe: 8
Per Serving: 753 mg sodium, 3 g fiber, 44 mg chol., 23 g pro., 375 kcal cal., 12 g Fat, total, 40 g carb.