Fettuccine with Fresh Tomato Sauce

Fettuccine with Fresh Tomato Sauce
Servings: 8 Prep 20 mins Cook 25 mins


  • 2 pounds ripe plum tomatoes
  • 1 pound boneless, skinless chicken breast halves
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 pound fettuccine or penne
  • 4 tablespoons olive oil
  • 5 cloves garlic, sliced
  • 1 medium-size zucchini, diced
  • 1 medium-size sweet yellow pepper, cored, seeded and cut into strips
  • 2 tablespoons tomato paste
  • 1/2 cup white wine or pasta water
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 pound small fresh mozzarella balls), quartered

Make It

1. 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. 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. 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 375, Fat, total (g): 12, chol. (mg): 44, carb. (g): 40, fiber (g): 3, pro. (g): 23, sodium (mg): 753, Percent Daily Values are based on a 2,000 calorie diet.