Margherita Pasta with Grilled Chicken Breasts

By á-3145

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 …

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

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 ...