Fresh Tomato Pasta

Prep Time 30

Cook Time 35

Servings

Calories 1192kcal

Ingredients

For the Croutons:

1 cup French baguette cut into cubes 1/4" thick
1 TBSP Extra-virgin olive oil
1/2 tsp Garlic minced
1/2 TBSP Parmesan cheese grated

Caesar Salad dressing:

1 clove Garlic minced
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 tsp Lemon juice fresh squeezed
3/4 tsp Red wine vinegar
1 TBSP Extra-virgin olive oil
1/4 tsp Salt to taste
pinch Black pepper plus more to serve

Pasta

8 oz Chicken breast boneless skinless
1/4 tsp Salt
1/4 tsp Black pepper
2 TBSP Extra-virgin olive oil
4 cloves Garlic sliced thin
2 cups Grape tomatoes halved
1 tsp Lemon juice freshly squeezed
4 oz Spaghetti
1/4 cup Fresh basil chopped
1/4 cup Parmesan cheese freshly grated

For the Caesar Salad:

2 cups Romaine lettuce chopped
2 TBSP Parmesan cheese shredded or grated

Garlic Toast

2 tsp Butter
2 cloves Garlic pressed or grated fine
2 slices Sourdough bread
1/3 cup Fontina cheese shredded

Lemon Water

24 oz Sparkling water cold
8 slices Lemon

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
For the croutons: Preheat oven to 350°F (176°C).
In a small bowl, combine olive oil and minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10-12 minutes). Then set aside.
Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in salt and black pepper, or season to taste.
Season the chicken on both sides with salt and pepper.
Preheat a grill or grill pan on medium heat. Cook the chicken, once nicely marked (about 6 minutes), flip the chicken over, and cook for another 6 minutes to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes. Then dice into bite-sized pieces.
Make the sauce: Heat the oil in a saute pan over medium heat. Saute the garlic until golden brown. Add the tomatoes and saute until they start to soften. Stir in the lemon juice and remove from the heat.
Bring a large pot of salted water to a fast boil and add spaghetti; cook until al dente according to package directions.
Make the garlic bread. Preheat the oven broiler on low. Melt the butter in a nonstick pan over medium heat. Saute the garlic until fragrant, and place the bread into the pan over the garlic until golden brown. Then flip the bread over and spread the cheese over top. Place under the oven broiler until melted.
Drain the pasta (reserve 1/2 cup of pasta water) and immediately toss it with the tomato mixture, basil, parmesan, and chicken. Season with salt and pepper to taste. If needed add the reserved pasta water a little at a time for added moisture.
Toss the lettuce, croutons, and dressing in a large serving bowl and sprinkle with parmesan cheese until the lettuce is evenly coated.
Mix together the sparkling water and lemon. Serve over ice if desired.
Serve the pasta with caesar salad, garlic toast, and lemon water.

Nutrition