Grilled Chicken Spaghetti Margherita

As the weather improves here in Newfoundland and we transition into the grilling season here's a quick, easy dinner idea that combines chicken from the grill with pasta and a fast cooking simple tomato sauce along with fresh mozzarella and chopped fresh basil. These simple classic Italian flavors are delicious with smokey, juicy chicken fresh off the grill for a very satisfying workday meal.

Serves 4

Season 4 large boneless skinless chicken breasts with salt and pepper and grill until fully cooked. Rest the chicken for 5 minutes before slicing and serving in this dish.

Cook 1/2 pound spaghetti in salted water.

Quick Tomato Sauce

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili flakes  (more or less to taste)
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a thickened consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. 

1/2 pound fresh mozzarella, sliced

To serve, add a sliced chicken breast on top of the spaghetti, then spoon on some of the tomato sauce. Top with slices of fresh mozzarella pop under the broiler for only a couple of minutes to melt the cheese. Finish with a generous sprinkle of chopped fresh basil.