Fettuccine with a fruity tomato sauce and roasted chicken

Ingredients for 6 servings:

• 750 g pasta (fettuccine)
• 6 chicken breast fillets, 200 g each
• 2 cans of tomatoes, chopped
• 3 tomatoes
• 2 large onions, chopped
• 2 clove(s) garlic, chopped
• 500 g zucchini, diced
• 1 large red bell pepper, cut into strips
• 9 tbsp olive oil
• 1 shot of balsamic vinegar
• 3 sprigs of basil
• salt and pepper
• possibly grated Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside. Wash the tomatoes, bell peppers, and zucchini. Peel the zucchini and chop the vegetables, then place them in a bowl. Heat 5 tablespoons of dark olive oil in a saucepan. Briefly fry the onions and garlic, then sauté over medium heat until translucent. Then add the tomatoes and bell pepper strips and fry briefly. Deglaze with water, then bring to a boil over medium heat. Add the zucchini cubes and simmer with the lid on. Season the sauce with salt, pepper, and balsamic vinegar. Purée with a blender until creamy. Wash the basil. Pluck the leaves from a sprig and stir into the sauce. Wash the chicken breast fillets and sprinkle with salt and pepper on both sides. Heat 4 tablespoons of olive oil in a large pan and sear the chicken breast fillets on both sides. Then reduce the heat and cook for about 4 minutes on each side. To serve: Divide the pasta among warmed plates. Place a roasted chicken breast on each plate and pour the sauce over it. Garnish with two sprigs of basil. Sprinkle with Parmesan cheese, if desired. Tip: If you have more time, you can prepare the tomato sauce the slow Italian way. Sauté the onions and garlic in oil until translucent, then add the tomatoes, peppers, and zucchini. Reduce the heat and simmer on low for 120 minutes. Continue as above.