Grilled Chicken and Pasta with Grated Tomato Sauce tastes like summer in a sauce. Add simple grilled chicken and this is a light summer meal!
Have you ever grated tomatoes?
I know I haven’t until I saw this type of sauce pop up in my email. It was a concept I saw on Bon Apetite or something like that. Before that, I never would have thought to grate my tomatoes for a sauce.
Now, I’ve made fresh tomato sauces. There’s always a pomodoro that has amazing tomato flavor. But this grated tomato sauce has a completely different complex and amazing flavor. If you haven’t ever grated tomatoes, you really need to try this sauce.
Honestly. I was where you are right now. What? Grate tomatoes? Why? There’s sauce. There’s diced, pureed, and crushed for sauces. Tomatoes come in any shape and size for a delicious, quick, and easy tomato sauce for pasta. Why in the world would I grate tomatoes?
You just have to trust me on this one.
Grating the tomatoes makes for a completely different, delicious, and complex flavored sauce that you’ve probably never tasted before unless you’ve grated tomatoes.
I’ve been toying with this recipe for a while now. The idea of freshly grated tomatoes in a delicious pasta sauce just sounded fabulous. The fresh tomatoes, garlic, and herbs combine to make a bright and vibrant sauce.
And I just have to say that Grilled Chicken and Pasta with Grated Tomato Sauce truly is fabulous!!
There’s the fresh tang of the tomatoes. Then you add some flavorful garlic, herbs, and spices. All of this combines to make the most fresh and flavorful tomato sauce you have ever put into your mouth. It tastes like no other sauce.
Now, it was a hard sell for the hubs.
Granted, he did help me grate the tomatoes. I lost momentum after the second tomato; and we only grated three. Yes. My upper body strength sucks! DEAL!
See? He came to the rescue when I was almost finished grating tomatoes. I thought I should document this occasion! Not that he doesn’t help with dinner. He totally does. But to simply document that he grated tomatoes. To make this sauce. For me and for dinner.
Since the weather has been really great lately (I think I jinxed it….) I thought some light and delicious grilled chicken breasts would be the perfect accompaniment for this fresh and bright tomato sauce. And I was so right!!
The grilled chicken breasts are simple yet flavorful enough to make this dish not only light and a tasty, but hearty enough so you’re not missing a huge pile of pasta and traditional tomato sauce.
It’s Spring, or supposed to be. This meal feels very Spring like! The sauce is light and fresh. The chicken is grilled to perfection. They both combine with some linguine to make for a bright, light, and healthy meal that comes together pretty quickly.
I just want to make sure you grate the tomatoes by hand. If you don’t, I can’t guarantee that some of the bitter skin will get into the sauce and completely change it. When you grate by hand all you have left when you’re finished is the skin that you simply toss. This is the trick to making sure this sauce stays vibrant and delicious.
For the chicken:
- 1 pound chicken breasts
- 2 teaspoons garlic salt
- 2 teaspoons Italian seasoning
- 1 teaspoon black pepper
For the sauce:
- 1 tablespoon extra-virgin olive oil
- 3 pounds of tomatoes (about 3 to 4 large)
- 2 cloves of garlic
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 pound linguine
- 1/2 cup Parmesan cheese
- 2 tablespoons chopped parsley
For the sauce:
- Cut a thin slice off the bottom of each of the tomatoes. Using a box grater set in a large bowl, grate the tomatoes until nothing but the skin remains.
- Place a skillet over medium-high heat and add the olive oil and garlic. Finely dice (or use a garlic press) the garlic and sauté the garlic until it becomes fragrant; about 2 to 3 minutes. Stir in the tomatoes, garlic salt, and Italian seasoning. Bring to a boil and simmer until the chicken is ready.
- Cook pasta according to package directions omitting additional salt and oil.
For the chicken:
- Sprinkle the chicken with the garlic salt, Italian seasoning, and black pepper. Grill 6 to 9 minutes per side depending on the thickness of your breasts; or until the internal temperature is 160 F. Remove from heat and allow them to rest until they reach 165 F.
- Toss the pasta with the sauce. Divide evenly between four bowls. Thinly slice the chicken and divide evenly between the bowls. Garnish with the Parmesan and parsley and serve.
More Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
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Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
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- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
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- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten