Best Sicilian Tomato Sauce Recipes

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SICILIAN TOMATO SAUCE



Sicilian Tomato Sauce image

Make and share this Sicilian Tomato Sauce recipe from Food.com.

Provided by Ailsa of New Zealand

Categories     Sauces

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons chopped onions
2 garlic cloves, crushed
400 ml tomato passata or 400 ml canned chopped tomatoes
2 -3 anchovy fillets, drained and chopped, to taste
5 pitted black olives, drained and halved
1 teaspoon capers, drained
black pepper

Steps:

  • Heat the olive oil in a heavy saucepan.
  • Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
  • Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
  • May be served with fish, chicken or cold meats.
  • Serve hot or cold.

SICILIAN CHICKEN IN TOMATO SAUCE



Sicilian Chicken in Tomato Sauce image

Herbs, capers and a touch of cinnamon highlight the tomato sauce in which these chicken breasts simmer. Serve with a short pasta such as fusilli or conchiglie to catch the sauce. From Ontario Chicken Lover magazine.

Provided by Chef 313014

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon dried basil
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
1 (19 ounce) can stewed tomatoes
2 teaspoons capers or 2 teaspoons green olives, chopped
2 teaspoons red wine vinegar
1/2 teaspoon cinnamon
fresh parsley, chopped

Steps:

  • Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken.
  • In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate.
  • In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened.
  • Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil.
  • Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 216.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 647.2, Carbohydrate 12.4, Fiber 2.3, Sugar 6.3, Protein 26.8

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken With Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Juenessa

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 20

3/4 cup golden raisin
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) boneless skinless chicken breast halves
1 lemon, juice and zest of
1/4 cup shaved parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes.
  • Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
  • Stir in the onion, garlic, pine nuts, and olives.
  • Season with bay leaves, oregano, and cayenne.
  • Cook until the onions have softened and begun to turn golden, about 5 minutes.
  • Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
  • Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
  • Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
  • While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
  • Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
  • Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices.
  • Divide the pasta into four wide, shallow bowls.
  • Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
  • Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 922.1, Fat 22.8, SaturatedFat 4.2, Cholesterol 104.2, Sodium 484.2, Carbohydrate 120.3, Fiber 7.1, Sugar 24.8, Protein 59.4

MEAT(LESS) TOMATO SAUCE - SICILIAN STYLE



Meat(Less) Tomato Sauce - Sicilian Style image

This is my mom's sauce and it has taken me some time to perfect it to be as good as hers. You can use fresh tomatoes or use good quality canned tomatoes. If you don't want a meat sauce, then just omit it and fry the onions and garlic in olive oil. It's best to make this early in the day or even the day before you plan to use it to allow the flavors to mix.

Provided by CulinaryQueen

Categories     Sauces

Time 1h50m

Yield 16 Cups

Number Of Ingredients 7

3 (28 ounce) cans crushed tomatoes
1 1/4 lbs ground beef
2 onions, chopped
2 garlic cloves, minced
1 teaspoon salt
1 (1 g) packet Sweet 'n Low or 1 (1 g) packet Splenda sugar substitute
1 1/2 teaspoons dried basil or 4 -5 fresh basil leaves

Steps:

  • Empty the tomatoes into a large saucepan and turn the heat to medium.
  • In the meantime, heat a heavy skillet over medium heat.
  • When hot, add the ground beef and stir it around until brown.
  • You do not need to add oil as the fat from the beef will suffice.
  • When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
  • Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
  • Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
  • Stir in the salt, sugar and basil.
  • Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
  • Turn off the heat and let the pot sit on the stove until you are ready to use it.
  • If you are planning to use it the next day, refrigerate when cooled.
  • Reheat as necessary or freeze for future use.

Nutrition Facts : Calories 121.9, Fat 5.6, SaturatedFat 2.1, Cholesterol 24.1, Sodium 488.2, Carbohydrate 11.1, Fiber 2.3, Sugar 6.3, Protein 7.9

FRESH SICILIAN TOMATO SAUCE



Fresh Sicilian Tomato Sauce image

This is the recipe to have when your garden is bursting with overripe tomatoes. It is adapted from the Frugal Gourmet's Italian cookbook, but we won't talk about him now, will we?! I like this recipe when I don't feel like I could possibly peel or seed one more tomato - everything gets used but the cores! Freezes well.

Provided by KeyWee

Categories     Sauces

Time 4h30m

Yield 4 quarts

Number Of Ingredients 14

1/4 cup olive oil
6 cloves garlic (crushed)
2 medium onions (chopped)
9 cups ripe fresh tomatoes (, cored & chopped)
2 (28 ounce) cans diced tomatoes (undrained)
1 green pepper (chopped)
1/4 cup fresh parsley (chopped)
1/2 cup sweet vermouth
1 cup chicken broth
1 teaspoon dried basil
1 teaspoon rosemary
2 teaspoons sugar
salt
black pepper

Steps:

  • Heat oil in an 8-quart heavy bottom pot.
  • Saute garlic& onion until tender but not brown.
  • Add all remaining ingredients except salt& pepper.
  • Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
  • Add salt& pepper as desired.

Nutrition Facts : Calories 350.9, Fat 15.4, SaturatedFat 2.3, Sodium 1078.2, Carbohydrate 52.1, Fiber 12, Sugar 30.8, Protein 9.1

GRILLED SALMON WITH SICILIAN TOMATO SAUCE



Grilled Salmon With Sicilian Tomato Sauce image

Nice light lunch or supper dish. Note: I have put the recipe for the Sicilian Tomato Sauce on recipe*zaar under (recipe #104301)

Provided by Ailsa of New Zealand

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil, plus extra for brushing
2 tablespoons onions, chopped
2 garlic cloves, crushed
400 ml tomato passata or 400 ml canned chopped tomatoes
2 -3 anchovy fillets, drained and chopped (more if you like them)
5 pitted black olives, drained and halved
1 teaspoon capers, drained
2 (100 g) salmon steaks (approw 2x100g)
200 g broccoli, cut into bite-sized pieces (you could have a mix of vegetables)
1 tablespoon fresh basil leaf, torn
1 lemon rind, grated
black pepper

Steps:

  • Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic and sweat for 5 minutes, stirring frequently, until translucent.
  • All the tomato passata or canned tomatoes, plus the anchovies, olives capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
  • Preheat the grill. Brush the salmon steaks with a little oil and grill for 6 minutes or until cooked through, turning once halfway through cooking.
  • Meanwhile, steam the broccoli for 5 minutes or until cooked but firm.
  • Serve the salmon with the sauce and steamed vegetables.
  • Place the basil and lemon rind over the salmon. Serve.

Nutrition Facts : Calories 386.2, Fat 20, SaturatedFat 3.5, Cholesterol 62.4, Sodium 1209, Carbohydrate 28.2, Fiber 7.2, Sugar 12.2, Protein 27.8

FRESH TOMATO SAUCE SICILIAN



Fresh Tomato Sauce Sicilian image

Make and share this Fresh Tomato Sauce Sicilian recipe from Food.com.

Provided by treehug

Categories     Sauces

Time 4h30m

Yield 5 quarts

Number Of Ingredients 13

1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups tomatoes, fresh,cored andchopped,very ripe
4 (28 ounce) cans tomatoes, crushed with juice
1/4 cup parsley, chopped
1/2 cup dry white wine
1 cup chicken stock
1 teaspoon dried marjoram
1 teaspoon dried rosemary
6 tablespoons butter
salt
pepper

Steps:

  • Heat an 8- to 10-quart heavy-bottom pot and add the oil, garlic, and onion.
  • Saute until the onion is clear.
  • Add the remaining ingredients except the butter and salt and pepper.
  • Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often.
  • Stir in the butter and salt and pepper to taste.

Nutrition Facts : Calories 442.9, Fat 27.2, SaturatedFat 10.9, Cholesterol 38.1, Sodium 219.3, Carbohydrate 43.5, Fiber 12.2, Sugar 27.3, Protein 10.3

MOM'S SICILIAN TOMATO SAUCE



Mom's Sicilian Tomato Sauce image

If you don't have all day to let your pasta sauce simmer, this tomato sauce recipe is quick and easy.

Provided by Fran Murray

Categories     Pasta

Time 35m

Number Of Ingredients 5

4 Tbsp olive oil
12 clove garlic, whole
3 medium yellow onions, chopped
2 28-ounce cans italian tomatoes
10 stalk(s) of basil

Steps:

  • 1. In a food processor, lightly blend tomatoes.
  • 2. Brown garlic and onions in olive oil for 3 to 5 minutes until softened.
  • 3. Add tomatoes and basil and bring to a boil.
  • 4. Simmer 25 to 30 minutes, uncovered. Ladle over hot, cooked noodles. (Let cool to room temperature before refrigerating.)

FRESH TOMATO SAUCE SICILIAN



FRESH TOMATO SAUCE SICILIAN image

Categories     Sauce     Low Cal

Yield 28 1/2 cup

Number Of Ingredients 28

Fresh Tomato Sauce Sicilian - Frugal Gourmet
Submitted by: SHELLBERTANN
Introduction
Fresh and canned tomatoes go into this rich and wholesome sauce.
Minutes to Prepare: 40
Minutes to Cook: 300
Number of Servings: 28
Ingredients
1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored, chopped very fresh tomatoes (12 large tomatoes)
4 28-oz cans whole tomatoes, crushed with juice
1/4 cup chopped fresh parsley
1/2 cup dry white wine
1 cup homemade chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 tablespoons butter
1 cup marscarpone cheese or 1 ounce per cup
Salt and freshly ground black pepper to taste (about 10 dashes each)
Sauce From Fresh Tomatoes
Sauce From Fresh Tomatoes. Discover and Explore on Ask.com! Continue at Ask.com/Sauce From Fresh Tomatoes
Directions
Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion. Saute until the onion is clear. Add the remaining ingredients except butter and salt and pepper. Bring to a simmer and gently cook, uncovered 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
Freezes well, or you can can the sauce. I estimate it makes 28 1/2 cup servings (that's what I based the nutrition count on)
Number of Servings: 28
Recipe submitted by SparkPeople user SHELLBERTANN.

Steps:

  • Directions Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion. Saute until the onion is clear. Add the remaining ingredients except butter and salt and pepper. Bring to a simmer and gently cook, uncovered 4 hours, stirring often. Stir in the butter and salt and pepper to taste. Freezes well, or you can can the sauce. I estimate it makes 28 1/2 cup servings (that's what I based the nutrition count on) Number of Servings: 28 Recipe submitted by SparkPeople user SHELLBERTANN.

ZITI WITH SICILIAN-STYLE TOMATO SAUCE



Ziti With Sicilian-Style Tomato Sauce image

Make and share this Ziti With Sicilian-Style Tomato Sauce recipe from Food.com.

Provided by Sassy J

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 small eggplant, cut into 1/2-inch dice
1 small red bell pepper, cut into 1/2-inch dice
1 large garlic clove, pressed
2 tablespoons tomato paste
1 (29 ounce) can diced tomatoes
1 tablespoon capers, drained
salt
fresh ground black pepper
1/4 cup chopped fresh basil
1 lb ziti pasta
freshly grated pecorino romano cheese or parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the eggplant and cook, stirring occasionally until lightly browned, about 10 minutes.
  • Add the bell pepper and garlic, and cook until softened, about 5 minutes.
  • Stir in the tomato paste, tomatoes, capers, and salt and black pepper to taste, and bring to a boil.
  • Reduce the heat to low and simmer for 15 minutes to reduce slightly and the flavors.
  • Add the basil and keep warm over low heat.
  • Cook the ziti i a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8-10 minutes.
  • When the pasta is cooked, drain it and place in a shallow serving bowl.
  • Add the sauce, sprinkle with grated cheese, and toss gently.
  • Serve immediately.

PEDRA'S SICILIAN TOMATO SAUCE



Pedra's Sicilian Tomato Sauce image

Categories     Sauce     Dinner     Tomato     Stew

Number Of Ingredients 14

4 stalks celery
1 onion
6 cloves garlic
1 tablespoon pepper
1 teaspoon salt
28 ounces crushed tomatoes
56 ounces tomato sauce
6 ounce tomato paste
2 tablespoon rosemary fresh
1 tablespoon basil fresh
3 cloves whole cloves
1 teaspoon sugar
3 cups Water
1 tablespoon olive oil

Steps:

  • Chop first 3 ingredients and sauce in olive oil until tender.
  • Add remaining ingredients and simmer slowly, covered about an hour. In a crockpot probably 2-3 hrs. on low.
  • If desired, blend until smooth.
  • Add chicken or meat cook until done. The chicken and meat have the best flavor!
  • Top with fresh parmesan grated cheese.
  • Dried spices can be substituted. Use half the amount of fresh.

SICILIAN TOMATO SAUCE WITH MEATBALLS



SICILIAN TOMATO SAUCE WITH MEATBALLS image

Categories     Beef

Yield 8-12

Number Of Ingredients 1

See below

Steps:

  • Sicilian Meat Balls and Sauce Serves 8-12 Meat Balls 2 lbs ground chuck 1 clove garlic, chopped ¼ cup Italian parsley, coarse,y chopped Salt and pepper 1/3 cup dry bread crumbs 2/3 cup grated cheese, preferably Pocatello 4 eggs ¾ cup water Mix meat, garlic, parsley, salt, pepper, crumbs and cheese. Add eggs and mix. With hands. Add water, keep mixing. Shape into 24 balls. Drop into simmering sauce without browning (if desired) Cook for 1 hour and 15 minutes Tomato Sauce 2 cans Italian peeled tomatoes, 2 lbs 3 oz each Water ¼ cup plus 3 tbs olive oil 1 lb boneless pork ½ cup finely chopped onion 1 7 oz can tomato paste 1 clove garlic slivered 2 tbs granulated sugar 1 tsp black pepper 1 tbs dried basil Salt Meatballs Pour tomatoes into large skillet. Rinse each can with ¼ cup water and add to pot Crush and mash tomatoes and simmer 15 min. Cook pork to brown, add onion, add tomatoes Add paste. Fill the can with water, rinse and add water to pot Brown garlic and add to the pot Add sugar, pepper, basil and salt Drop meatballs into simmering sauce Simmer, partially covered one hour and 15 minutes Slice pork and serve with meatballs

SIMPLY ITALIAN/SICILIAN TOMATO SAUCE



Simply Italian/Sicilian Tomato Sauce image

its so simply homemade tomato sauce that i had learned when i was in italy...a sicilian originally made..

Provided by mrs.huffmankitchen

Categories     Vegetable

Time 21m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 -5 fresh whole tomatoes
2 garlic cloves
fresh basil leaf
2 tablespoons olive oil
1/2 cup water

Steps:

  • Wash the whole tomatoes,bring to a boil in a pan with water,until the skin of tomatoes are breaking,don't over cooked.
  • Remove from pan and peel off the skin of tomatoes by using a knife.
  • Cut into pieces and place in a non stick skillet together with garlic.
  • Let it boil and simmer until the tomatoes turn into thick sauce,then add the basil.cook for another 5 minutes.
  • Turn off the heat,add the olive oil.stir.
  • Pour into cook pasta,spaghetti or macaroni,sprinkle with parmesan cheese,serve.

Nutrition Facts : Calories 84, Fat 7, SaturatedFat 1, Sodium 7.4, Carbohydrate 5.3, Fiber 1.5, Sugar 3.2, Protein 1.2

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

How to make Sicilian Lemon Chicken with Raisin-Tomato Sauce

Provided by @MakeItYours

Number Of Ingredients 23

Prep Time: 45 Minutes
Total Time: 1 Hour 25 Minutes
Yield: 4 servings
3/4 cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
1/4 teaspoon salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
1/4 cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
  • Nutritional Information
  • Calories: 823 cal
  • Total Fat: 23 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 102 mg
  • Sodium: 782 mg
  • Carbohydrates: 99.4 g
  • Fiber: 8.4 g
  • Protein: 57.3 g
  • Sugars: 25.9 g

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