FETTUCCINE - POLLO POMODOR

By akselden

Ingredients

• Tomato Sauce:
• 2 ripe tomatoes, peeled, seeded, diced 1/2 inch
• 1 bunch scallions, sliced
• 1 T. garlic minced
• 1 T. red wine vinegar
• 1/2 T. salt
• Chicken Breasts:
• 1/4 C. pesto sauce (your own recipe or from grocery store)
• 4 5 oz. chicken breasts, boneless and skinless
• 1 T. olive oil
• Pasta:
• 2 T. olive oil
• 4 oz. spinach, cleaned, chopped coarsely
• 2 T. garlic, minced
• 1 C. chicken broth
• 10-oz. fettuccine, cooked according to package directions.

Details

Servings 4

Preparation

Step 1

1. Tomato Sauce: In a bowl, combine tomatoes, scallions, garlic, vinegar and salt; refrigerate until ready to use.

2. Chicken breasts: Rub chicken with pesto; refrigerate until ready to use. Oil grill with olive oil. Grill chicken breast. When chicken is half done, heat tomato sauce in saute pan.

3. Make pasta according to package directions.

4. Pasta: Heat another saute pan, add olive oil, then spinach, garlic, chicken broth and cooked fettuccine. When heated through, divide into four portions and place on left side of serving plate. When chicken breasts are done, place on right side of each plate. Top with some of the heated tomato sauce.