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Menu Plan for the week of August 2, 2013:  Thursday's Recipes

Chicken and Yellow Squash (Courgette) Pasta Salad
Fresh Fruit

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     Easy pasta dish to end the week - with a bit of fresh fruit...

Pasta with Zucchini (Courgette) and Grilled Chicken

Total time: 30 minutes
   This is a warm pasta salad, full of garden vegetables and topped with grilled chicken.

 Ingredients:

• 1 1/4 cups (4.2oz, 120gr) pasta
• 2 chicken breasts
• 1 onion
• 2 cloves garlic
• 1 yellow squash (courgette)
• 3oz (90gr) cherry tomatoes
• 1/2 red pepper
• 2 tbs fresh basil
• 1/2 cup (2oz, 60gr)  shredded Mozzarella  or other cheese
• 1 tbs olive oil
• Marinade:
• 1 tbs white Balsamic vinegar
• 1 tbs Dijon-style mustard
• 1/2 tsp garlic powder
• 2 tbs olive oil
• Vinaigrette:
• 1 tbs white Balsamic vinegar
• 1 tbs Dijon-style mustard
• 3 tbs good olive oil

 Instructions:

• Cook pasta according to package instructions.  Drain.
• Chicken: 
• Make marinade and spoon over chicken.  Let marinate for 10 minutes.
• Cook on barbecue grill for 8 - 10 minutes per side, turning once, or until done. 
• Remove and let rest 5 minutes. 
• Slice.
• Vegetables:
• Cut onion in quarters, then slice. 
• Mince garlic. Roughly chop pepper.
• Cut squash in half lengthwise, then slice. 
• Cut cherry tomatoes in half.
• Heat oil in a large skillet.  Add onion, pepper and sauté until tender. 
• Add garlic, squash and sauté until squash starts to brown. 
• Add tomatoes and pasta, heat through.
• Vinaigrette:
• Whisk vinegar,and mustard. 
• Slowly whisk in oil and whisk until it emulsifies.
• To finish: 
• Put pasta into a large serving bowl, add basil, vinaigrette and stir gently. 
• Add Mozzarella, stir gently. 
• Top with sliced chicken and serve.

Fresh Fruit

Your choice - something summery

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, 2 small bowls, whisk, large skillet, pot and colander for pasta, dish for marinating, barbecue grill Put water on high heat for pasta Turn on/light barbecue grill Make marinade, spoon over chicken Slice onion, mince garlic Chop pepper, squash Cut cherry tomatoes Snip basil Make vinaigrette

Cook chicken Cook pasta Sauté onion, pepper Turn chicken Add garlic, squash to skillet, sauté Drain pasta Remove chicken, let rest Add tomatoes, pasta to skillet Transfer contents of skillet to large bowl Add vinaigrette, stir Add cheese, stir Slice chicken, add to pasta and Serve

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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