Ingredients Jump to Instructions ↓

  1. One pack of boneless, skinless chicken breast

  2. One minced onion, med

  3. 2 tsp on minced garlic

  4. 1-2 tbs of parsley

  5. 1 tbs of basil

  6. salt and pepper to taste

  7. dashs of garlic powder

  8. 1 large can of diced tomatoes, no additional seasonings

  9. 1 small can of tomato sauce

  10. sliced Mozzerella or Provolone Cheese, 4 slices

  11. 3 cups of rigatoni or other pasta

Instructions Jump to Ingredients ↑

  1. Take your chicken and place on grill. (Preferred method is Foreman Grill, but Griddle or outside grill works well.) Sprinkle chicken lightly with garlic powder. Let cook, turning occasionally. Usually takes about 20 mins.

  2. In a medium sauce pan, combine sauce, tomatoes, basil, garlic, onion, parsley and a dash of salt and pepper. Using the sea salt will cut your sodium level and since it's salter than regular, you won't use as much. Let cook to boil and bring down to medium low. Let simmer while your pasta is cooking.

  3. When chicken is ready, place 1-3 tablespoons of sauce of chicken while still on the grill. You want the sauce to be plentyful, but not falling off the chicken. Place a slice of cheese on top and let it melt. Serve with side of pasta topped with sauce. A nice side salad with a vinegarette is a nice addition, to


Send feedback