Foodie Friday: Fresh Tomatoes, vegetables sauce with Penne and grilled chicken

The last garden vegetables make a spendid sauce. I created this recipe after having a bounty of Better Boy tomatoes in late summer.

In a crock pot overnight or while you are at work:

Combine:

Five large ripe tomatoes, 1 seeded, chopped green pepper, 1 small chopped onion, 10 snipped basil leaves. 2 cloves garlic peeled and chopped or 1 tbsp granualted garlic, 1/2 cup water. Add 1tbsp olive oil. 1tsp balsimic vinegar. 1 tsp Italian seasoning and 2 shakes red pepper flakes. Cook overnight on low.

Grilled Chicken: Use one bottle of Zesty Italian dressing and one frozen bag of chicken tenders. Add dressing to bag and marinate in fridge over night

The next day. Let tomato sauce cool, put in fridge til ready to eat dinner. Take out some of the tomato flesh. Run the rest through a blender, add in the fleshy tomatoes but do not blend. Return to high in crock pot with a half stick butter and a half cup of parmesan cheese.

Next prepare penne according to instructions on package. While that is cooking…

Spray grill top with PAM. Heat grill to high. Add chicken tenders pulled out of dressing marinade and cook four minutes each side on medium until the tenders juices run clear. Do not burn. Place on platter.

Stir the tomatos sauce in crock pot making sure ingredients are blended and are now hot. Over drained penne pasta, add as much sauce as you like. Sprinkle with Parmesan.

Dress with a chicken tender or two. Serve with a side salad and bread.

Enjoy!

— Recipe and photos by Cathy Benson, copyright 2019