Weeknight Wednesday: Margherita Pasta with Grilled Chicken

Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.

Margherita Pasta with Grilled Chicken

A beautiful and tasty dish!

A taste of Italy in your own home.

If you grill the chicken while the pasta is cooking, this is really quick to prepare.

A huge serving dish filled with glorious food!

Margherita Pasta with Grilled Chicken

Ingredients:

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
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Directions:

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.

Source: http://community.tasteofhome.com/community_forums/f/30/p/792618/6761908.aspx#6761908