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Weeknight Wednesday: Margherita Pasta with Grilled Chicken
Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.
Margherita Pasta with Grilled Chicken
A beautiful and tasty dish!
A taste of Italy in your own home.
If you grill the chicken while the pasta is cooking, this is really quick to prepare.
A huge serving dish filled with glorious food!
Margherita Pasta with Grilled Chicken
Ingredients:
8 oz dry spaghetti 3 cups halved grape or cherry tomatoes, 12 oz 2 cups diced fresh mozzarella, 8 oz 1/4 cup olive oil 2 T. minced garlic 1/2 cup thinly sliced fresh basil Salt, pepper and red pepper flakes to taste Toasted pine nuts Chicken: 4 boneless skinless chicken breast halves, 4 to 5 oz. each olive oil, dried oregano, salt, pepper and red pepper flakes
Directions:
Preheat grill to medium high. Bring a large pot of salted water to a boil for the spaghetti. Cook spaghetti according to package directions. Drain and set aside.
Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until cooked through about 4 minutes per side. Remove chicken from grill and tent with foil; rest 3 to 4 minutes.
Slice each breast into strips. Heat 1/4 cup oil in skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil; season with salt, black pepper and red pepper flakes.
To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts.
Note: It’s important to cook the raw taste out of the garlic so it doesn’t overpower the other flavors in the dish.
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