Margherita Pasta With Grilled Chicken, from Anne
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
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes
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.
Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!