Servings: 6

TOMATO SAUCE (66 CAL * 6): subheading: TOMATO SAUCE (66 CAL * 6):
6 cups plum tomatoes, washed, cored, seeded if desired, and cut into thin wedges (~14 roma) (OG recipe is 3 cups, but I like a lot of tomatoes) 6 cups plum tomatoes, washed, cored, seeded if desired, and cut into thin wedges (~14 roma) (OG recipe is 3 cups, but I like a lot of tomatoes)
4 teaspoons dried basil or 50 fresh basil leaves cut in chiffonade 4 teaspoons dried basil or 50 fresh basil leaves cut in chiffonade
4 tablespoons snipped Italian or flat leaf parsley (fresh would make a difference) 4 tablespoons snipped Italian or flat leaf parsley (fresh would make a difference)
4 cloves garlic minced 4 cloves garlic minced
juice of 2 lemon juice of 2 lemon
3 tablespoons olive oil 3 tablespoons olive oil
1.5 teaspoon salt (to taste) 1.5 teaspoon salt (to taste)
pepper, to taste pepper, to taste
CHICKEN & MARINADE (200 CAL * 6): subheading: CHICKEN & MARINADE (200 CAL * 6):
1 tablespoons kosher salt 1 tablespoons kosher salt
2 cloves garlic, minced 2 cloves garlic, minced
juice of 1 lemon juice of 1 lemon
1 teaspoon dried oregano 1 teaspoon dried oregano
4 skinless, boneless chicken breast halves (about 2.5 lbs) 4 skinless, boneless chicken breast halves (about 2.5 lbs)
12 very thin strips of red or yellow bell pepper (optional garnish) 12 very thin strips of red or yellow bell pepper (optional garnish)
PASTA (305 + 200 CAL * 6) OR (98 + 200 CAL * 6): subheading: PASTA (305 + 200 CAL * 6) OR (98 + 200 CAL * 6):
2 tablespoons butter 2 tablespoons butter
1 cup heavy cream** 1 cup heavy cream**
freshly grated zest of 2 lemons freshly grated zest of 2 lemons
juice of two lemons juice of two lemons
3/4 cup freshly grated Parmesan cheese (optional), or only use half (optional) ¾ cup freshly grated Parmesan cheese (optional), or only use half (optional)
12 oz linguini, cooked according to package instructions (I usually do a full pound, but increase sauce volume accordingly) 12 oz linguini, cooked according to package instructions (I usually do a full pound, but increase sauce volume accordingly)

CHICKEN & MARINADE: subheading: CHICKEN & MARINADE:
Dissolve Kosher salt in ½ cup warm water.
Add ½ cup cold water, garlic, lemon juice and oregano.
Place chicken breasts in resealable plastic bag; add marinade. Seal and refrigerate for one hour.
Remove chicken from marinade, pat dry. Chicken may be prepared 6 hours ahead to this point. Cover and refrigerate.
Bring chicken to room temperature before continuing.
Preheat grill or broiler. Grill chicken breasts and pepper strips over hot coals, or broil under preheated broiler.
Cook 7 to 10 minutes, turning occasionally, as necessary, taking care not to overcook.
Remove from heat, diagonally slice chicken breasts, keeping each intact. Keep warm.
TOMATO SAUCE: subheading: TOMATO SAUCE:
Place tomatoes in large bowl, sprinkle with salt, basil, parsley, garlic, lemon juice and pepper.
Stir gently just to mix.
Drizzle olive oil over, toss again and set aside to marinate for at least 1 hour or as many as 6. Stir occasionally.
LEMON LINGUINI: subheading: LEMON LINGUINI:
Over high heat, combine butter and cream in large non-reactive skillet. Bring to boil.
Add lemon juice and grated peel, stir thoroughly. Cook and stir over high heat until sauce is thickened and lightly coats a spoon.
At this point, you can put the sauce on hold for an hour. simply remove from the heat and cover. Gently reheat before asembling dish
Meanwhile, cook linguini in boiling water until al dente, drain. Reserve some pasta water (like ½ cup?) to help things be saucy.
To assemble dish, toss hot drained pasta and half of parmesan with lemon sauce. Add reserved pasta water if you want sauce to be thinner consistency, all preference. Give last minute seasoning to taste with salt & pepper. Serve with remaining parmesan sprinkled on top.
*LOW-FAT LEMON LINGUINI: subheading: *LOW-FAT LEMON LINGUINI:
For the lemon sauce, substitute 1 cup low-fat or non-fat sour cream for the heavy cream. Use only 1 tablespoon butter.
Melt butter in non-reactive skillet, then add lemon juice and zest. Boil over high heat until lemon juice is reduced by half.
Remove from heat, cool slightly. Stir in sour cream, thinning with a little hot pasta water if desired. Keep warm, but do not overheat! Toss with cooked pasta

Don't usually use much parmesan cheese or peppers. Don't usually use the pepper strips. **Can also substitute 1 cup heavy cream with 2 tablespoons corn starch and 1 cup milk **Can also substitute 1 cup heavy cream with 1/4 cup butter and 3/4 cup milk (optional corn starch)  Don't usually use much parmesan cheese or peppers. Don't usually use the pepper strips. **Can also substitute 1 cup heavy cream with 2 tablespoons corn starch and 1 cup milk **Can also substitute 1 cup heavy cream with ¼ cup butter and ¾ cup milk (optional corn starch)