Go Back

Margarita Pasta with Grilled Chicken (or Meatless)

Author: Sonia via Kelly the Kitchen Kop


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:


  • 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).