In the midst of all the recent stress and craziness working on the Real Food for Rookies class, opening enrollment, etc., Sonia has been such a great friend. She’s had my kids over a few times so I could get some work done without interruptions, she’s patiently listened to my whining about the latest issue I didn’t know how to fix, and THEN she had us over for dinner the other night and made this super yummy recipe!
Margarita Pasta with Grilled Chicken (or Meatless)
For the pasta:
- 8 ounces dry pasta of your choosing
- 3 cups halved grape or cherry tomatoes
- 2 cups diced fresh mozzarella
- 1/4 cup olive oil
- 2 Tablespoons minced garlic
- 1/2 cup thinly sliced basil
- Toasted pine nuts or even better, soak them for crispy pine nuts, just like in this crispy nuts recipe
- Sea salt pepper, red pepper flakes to taste
- Extra Parmesan to sprinkle on top
For the chicken:
- 4 boneless skinless breast halves
- Olive oil salt, pepper, red pepper flakes, dried oregano to taste
- Preheat grill to medium high. Bring large pot of water to boil. Cook pasta according to directions. Drain. Set aside. Combine tomatoes and mozzarella in a bowl. Set aside.
- Coat chicken with oil and spices. Grill covered until cooked through, about 4 minutes per side. Remove from grill and tent with foil. Rest for 3-4 minutes, then slice into strips. (You could also cut the chicken into strips and sauté it with the oil and spices in a frying pan.)
- Heat 1/4 cup olive oil in skillet over medium low heat. Add garlic and cook until fragrant, about 1 minute. The olive oil will shimmer when it's hot enough to add garlic. Toss tomato and cheese mixture with garlic-infused oil and pasta. Stir in basil. Season with salt, pepper, and pepper flakes. Top with sliced chicken and pine nuts and extra Parmesan as desired.
- Makes 4-6 servings.
- (Sonia served it with a tasty Caesar salad and some fresh blueberries).
Thank you again, Sonia! 🙂
- Read Sonia’s Health & Nutrition Guest Interview, although now her story would be different since she recently began eating meat again. (It wasn’t because I annoyed her like crazy about it either, honest!) She said she’ll tell you all about it one of these days. 🙂
- Here’s the interview with her husband, Bob, who is also a great friend!
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.
Just for the record, this is indeed an italian recipe. The first queen of united Italy was name Margherita, and in her honor, a whole lot of foods were made with green, white and red things because that was the colors of the Italian flag. Most classic is a Margharita pizza with mozzarella, sliced tomato, and once baked, fresh basil on top. Heavenly!
Kelly the Kitchen Kop says
Now THOSE I think I’d like – I love kamut or spelt flour in baked goods, especially spelt, so I’d probably like the pasta. 🙂
Kelly the Kitchen Kop says
Jenna, I wish I liked Tinkyada, but I just don’t. It’s got a weird off taste to it that I can’t stomach!
That sounds delicious! We don’t do grain-based pasta, but I would certainly try it with grated zucchini and chicken. Thanks for sharing the recipe!
Kate @ Modern Alternative Mama says
Sounds yummy! btw we buy the Ezekial 4:9 sprouted pasta and we enjoy that. 🙂 From time to time. Actually it’s on the menu tonight!
Have you tried kamut or spelt pasta? Or is there a reason you don’t eat them? I love the Eden Kamut pasta!
[email protected] 21st Century Housewife says
That is a lovely pasta recipe – and how nice to have it made for you 🙂 Thanks for sharing it.
jenna Food WIth Kid Appeal says
kelly, have you tried tinkyada? love them! HEB/Central Market has a wide selection of their organic brown rice pasta shapes. hubby even likes the brown rice noodles better than whole wheat, score! i use this brand for asian noodle dishes and traditional italian type concoctions with good success. check labels though, not all rice noodles are wheat free, which i discovered too late once. good luck with the class
ok, I have to make it a habit to eat breakfast before reading your recipe posts! Now I want this for breakfast!!
Thanks for sharing.
Have a blessed day.