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Margherita Pasta with Grilled Chicken Breasts

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From Cuisine at Home magazine. Delicious with farmer’s market cherry tomatoes and basil. Really great fresh mozzarella and good olive oil make a difference, too. In my first try, I used meat from left over grilled chicken legs, and it was tasty! It’s easy to make, so would be perfect for company …

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Ingredients

  • For the pasta --
  • 8 oz. dry spaghetti
  • 3 cups halved grape or cherry tomatoes (12 oz) -- I used one basketful
  • 2 cups diced fresh mozzarella (8 oz.)
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. minced garlic
  • 1/2 cup thinly sliced fresh basil
  • salt, black pepper, and red pepper flakes to taste
  • Toasted pine nuts
  • For the chicken --
  • 4 boneless, skinless chicken breast halves (4-5 oz. each)
  • (this sounds like a lot of chicken to me ...)
  • Extra-virgin olive oil, dried oregano, salt, black pepper, and red pepper flakes

Details

Servings 4

Preparation

Step 1

For the chicken --
Preheat grill to medium-high. Coat chicken with oil, oregano, salt, black pepper and pepper flakes. Grill, covered, until cooked through, about 4 minutes per side (or longer, till done). Remove from grill and tent with foil; rest 3-4 minutes, slice into strips.

Meanwhile, prepare pasta --
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions; drain and set aside.

Combine tomatoes and mozzarella in a bowl; set aside.

Heat 1/4 cup olive oil in a skillet over medium-LOW. When it shimmers, add garlic and cook until fragrant -- just one minute (Watch so it doesn't over cook. I took it out while it was still white.)

Toss tomato and cheese mixture with the garlic-infused oil and pasta. Stir in basil; season with salt, black pepper, and pepper flakes.

To serve, divide pasta mixture among 4 bowls and top with sliced chicken and pine nuts.

Possible variation: It had plenty of wonderful flavor as is, but I could see adding some vinegar along with the olive oil to make it a little more of a vinegrette ...

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