Creamy Tomato Basil Pasta with Grilled Chicken

Here’s what you’ll need:

Ingredients:

• 1 pound boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound pasta of your choice
• Parmesan cheese, for serving

Instructions:

1. Preheat grill to medium-high heat. Season chicken breasts with salt and pepper.

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds more.

3. Stir in crushed tomatoes, heavy cream, basil, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes.

4. Meanwhile, grill chicken breasts for 5-7 minutes per side, or until cooked through.

5. Cook pasta according to package directions.

6. To serve, drain pasta and toss with the tomato sauce. Top with grilled chicken breasts and sprinkle with Parmesan cheese.

Tips:

• For a richer flavor, you can use sun-dried tomatoes in place of the crushed tomatoes.
• If you don’t have fresh basil, you can use 1 tablespoon of dried basil.
• To make this dish gluten-free, use gluten-free pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Variations:

• Add your favorite vegetables to the sauce, such as spinach, mushrooms, or zucchini.
• Use shrimp or salmon instead of chicken.
• For a vegetarian option, omit the chicken and add grilled vegetables or tofu.

I hope you enjoy this delicious and easy recipe!