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chicken tapenade
  Pasta with Grilled Chicken and Tapenade

Menu Plan for the week of August 16, 2013: Day 6 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         Preparation and cooking 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.

1 1/4 cup pasta, bite-size, penne, rigatoni
2 chicken breasts, boneless, skinless
Marinade for chicken
1 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs olive oil
1 tsp oregano
The rest
6oz (180gr) green beans
8oz (240gr) chickpeas, drained and rinsed
1/2 cup (3oz, 90gr) cherry tomatoes
3 tbs basil leaves
1/4 cup (1oz, 30gr) shredded cheese
3 - 4 tbs tapenade, black or green  to taste    
1 tbs salad olive oil

Cook pasta according to package directions.  Note cooking time and add beans to water during last 4 minutes.
For chicken: Mix vinegar, Worcestershire, oil and oregano.  Pour over chicken and allow to marinate for 10 - 15 minutes.  Cook on barbecue grill or in a nonstick skillet, 12 - 15 minutes, turning once.
For the rest: Top and tail beans.  Cut into 1 inch (2.5cm) pieces.  Add to boiling pasta water during last 4 minutes of pasta cooking time.
Cut cherry tomatoes in half.  Tear basil leaves if large. Put tomatoes, chickpeas, tapenade and olive oil in large bowl, mix gently.
To finish: When pasta / beans are done, drain and rinse with cool water. Add to bowl and toss gently with tongs to combine. When chicken is done, remove, slice and add to pasta.  Sprinkle with basil leaves, cheese and serve.

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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