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Menu Plan for the week of August 16, 2013:  Thursday's Recipes

Pasta with Grilled Chicken and Tapenade

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     You should be able to find very small jars of tapenade.  If you have any left, use it as a spread for savory biscuits or crackers.  Refrigerate the rest of the chickpeas for next week.

Pasta with Grilled Chicken and Tapenade

Total time: 25 minutes
    By cooking the pasta and green beans together we save on cleanup and add a bit of flavor to the pasta. This is not really a salad but is served at room temperature to bring out the best of the flavors.

Pasta with Grilled Chicken and Tapenade Ingredients:


Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large bowl, pot for pasta, colander, small bowl, whisk,
dish for marinating, barbecue grill or skillet
Put water on high heat for pasta
Light/turn on barbecue grill if using
Make marinade, pour over chicken
Top and tail beans, cut
Open, drain, rinse chickpeas, refrigerate unused
Cut tomatoes, tear basil leaves
Start to cook chicken

Start to cook pasta
Shred cheese if needed
Put tomatoes, chickpeas, tapenade, oil in large bowl, mix
Turn chicken
Add beans to pasta
   Pause while stuff cooks
Drain the pasta and beans, rinse, drain again
Add pasta, beans to bowl, stir to combine
Remove chicken, slice
Add chicken to pasta
Sprinkle with basil, cheese

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