Margarita Pasta with Grilled Chicken (or Meatless)
Ingredients
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
Instructions
- 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).