Grilled Chicken with Spaghetti and Fresh Tomato Sauce
Ingredients:
For the Grilled Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
For the Spaghetti:
200g spaghetti
1 tbsp olive oil
1 tsp garlic powder
Salt to taste
Freshly ground black pepper
For the Fresh Tomato Sauce:
2 large tomatoes, diced
1 small onion, finely chopped
1 tbsp fresh basil, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar (optional)
Salt and pepper to taste
Instructions:
Prepare the Grilled Chicken:
In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Coat the chicken breasts with the marinade and let them rest for about 30 minutes in the fridge.
Preheat your grill or grill pan over medium-high heat.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let the chicken rest for a few minutes before slicing.
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (typically 8-10 minutes).
Drain the pasta, reserving some of the cooking water. Toss the pasta with 1 tbsp olive oil, garlic powder, salt, and freshly ground black pepper.
Make the Fresh Tomato Sauce:
In a small skillet, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the diced tomatoes and cook for another 3-5 minutes until the tomatoes start to break down.
Stir in the fresh basil and balsamic vinegar (if using). Season with salt and pepper to taste.
Assemble the Dish:
Serve the cooked spaghetti on a plate, then top with the grilled chicken slices.
Spoon the fresh tomato sauce over the chicken and pasta.
Garnish with additional fresh basil or Parmesan cheese if desired.