A patient that comes into my office had this great cooking magazine a few months back and showed me a recipe that she was going to make, because she knows how much I love to cook. She raved about this magazine and so I immediately ordered my own subscription because it looked so great! It has pictures for every recipe, step-by-step directions and the recipes look so good! It is called Cuisine at Home. I highly recommend it! In the most recent issue, there is a recipe for Margherita Pasta with Grilled Chicken. I made it for the family this week and it turned out phenomenal!
Ingredients:
- 4 boneless skinless chicken breasts
- 8 oz dry spaghetti
- 12 oz halved grape tomatoes
- 8 oz (2 cups) diced fresh buffalo mozzarella
- 1/4 cup extra virgin olive oil, plus more for chicken
- 2 Tbsp minced garlic
- 1/2 cup thinly sliced fresh basil
- 1/2 cup toasted pine nuts
- salt, pepper, dried oregano and red pepper flakes to taste
Directions:
- Preheat grill to medium-high heat.
- Bring a large pot of salted water to boil for the spaghetti.
- Cook spaghetti according to package, drain and set aside.
- Half the grape tomatoes and dice mozzarella into cubes - combine and set aside in bowl.
- Coat chicken with olive oil and season with salt, pepper, oregano and red pepper flakes on both sides.
- Grill chicken, covered, until cooked through (about 4 minutes per side).
- Remove chicken from grill and tent with foil, resting 3-4 minutes. Slice chicken into strips.
- Heat 1/4 cup oil in skillet over medium-low heat. Add garlic until fragrant (about 1 minute). DO NOT overcook garlic as it will become bitter.
- Toss tomato and cheese mixture with garlic-infused oil into pot with pasta. Stir in basil. Season with salt, pepper and red pepper flakes to taste.
- To serve, spoon pasta on each of 4 plates and cover with sliced chicken and toasted pine nuts.
**to toast pine nuts, heat dry pan on stove to medium-high heat. Add nuts, stirring constantly until toasted.
Serve over pasta or Serve along side pasta
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