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1
Cook pasta according to directions on box.
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2
Season both sides chicken with olive oil, salt and fresh ground pepper to taste.
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3
Place over hot grill over medium heat.
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4
Cook for approximately 4-6 minutes on each side, depending on thickness.
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5
You can tell chicken is cooked through when juices run clear when pricked with fork or knife.
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6
Or cut through thick portion of chicken to check.
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7
After you take chicken off grill, cover with aluminum foil and let rest, chicken will continue to cook on its own for a few more minutes.
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8
Pour canned whole tomatoes and their juices into a large bowl.
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9
Using your hands, gently squeeze tomatoes until crushed.
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10
Continue to crush until it reaches a thin, but still chunky, consistency.
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11
In medium saucepan, heat olive oil over medium high heat.
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12
Add minced garlic and cook for 2-3 minutes till fragrant.
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13
Carefully add crushed tomatoes to garlic and olive oil.
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14
Bring sauce to a boil, then lower to simmer.
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15
Season with salt and pepper to taste.
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16
Simmer for 20-25 minutes.
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17
Add torn pieces of fresh basil to sauce and cook for an additional 5 minutes.
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18
Serve grilled chicken and whole wheat pasta with chunky tomato sauce, sprinkled with shredded mozzarella and Parmesan cheese.
