Ingredients
- 1/2 to 3/4 pounds cooked boneless skinless chicken breasts (I use the foreman grill, I use 4-6 breast tenders)
- Greek mixed spice (to toss with chicken and pasta (optional, or seasoning salt, to toss with chicken and pasta, optional)
- 6 to 8 ounces dry linguine pasta (cooked)
- 1/4 cup shredded parmesan cheese (to serve)
- FOR SAUCE
- 1 tablespoon olive oil
- 1 pound tomatoes (3-4 ripe tomatoes, chopped, I've used cherry and grape tomatoes too)
- 2 garlic cloves (minced)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh lemon juice
How to Make
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Step 1: I have everything going at once for a quick dinner but if you can't do that toss a little olive oil with the cooked pasta to keep it from sticking. Cook the pasta according to package directions. Optional:Toss with desired spices. Cook the chicken by desired manner and cut into strips. Optional: toss with desired spices.
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Step 2: Sauce:. In a skillet heat olive oil. Add tomatoes, garlic, sugar, salt and pepper. Simmer over low heat until tomatoes break down into a sauce. Add parsley and basil cook for another 3-5 minutes. Add lemon juice, cook 1 more minute and remove from heat.
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Step 3: To serve: Divide pasta into 2 bowls, ladle sauce over pasta and sprinkle parmesan over sauce.
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