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chicken pepper pasta
Chicken and Grilled Pepper Pasta Salad

tomatoes
Sliced Tomatoes

Menu Plan for the week of July 26, 2013: Day 6 Recipes

Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes

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

      A pasta salad from the grill - with more garden-ripened tomatoes to round out the meal.  If you have any feta left sprinkle some on the tomatoes.

Chicken and Grilled Pepper Pasta Salad        Preparation and cooking time:  25 minutes
    
Grilled chicken and grilled or sautéed vegetables put a new twist on the old 'macaroni' or pasta salads of my childhood. Serve the chicken cut in chunks, mixed with the salad or sliced and served on top.

2 chicken breasts, boneless, skinless
Marinade:
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
Salad:
1/2 green pepper
1 small red pepper
1 onion or whatever is left from Day 5
1 tsp olive oil
1 carrot
2 ribs celery
1 medium tomato
2 tbs fresh, snipped basil
2 tbs fresh snipped chives
1 1/4 cup pasta, penne, fusilli
Creamy Yogurt Dressing:
4oz (125gr) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs mayonnaise
2 tbs salad olive oil

Pasta: Cook pasta according to package directions.  When done, drain, rinse in cold water, drain well and put into large pasta bowl. 
Chicken: In small bowl whisk together Worcestershire, vinegar and oil.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 10 minutes. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting when you turn them with any leftover marinade. 
OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade.   When done, remove and slice.
Grilled vegetables: Slice peppers into long strips, then cut strips in half.  Slice onion.  Toss onion and pepper with oil and cook in grill pan on barbecue for 10 minutes, until crisp tender. 
Or
sauté briefly over high heat  until starting to brown but still crisp.  Remove from heat and put into pasta bowl. 
The rest: Slice the carrot into paper thin strips using the vegetable peeler (hold onto to carrot and slice one half down to a thin stick. Holding on to the 'stick' slice the other half.  Eat the stick).  Slice celery thinly, at an angle to get pretty slices.  Cut tomato into chunks.  Snip herbs. 
Creamy Yogurt Dressing: Put yogurt, mustard, lemon and mayo into a bowl and whisk together.  Add the olive oil, 1 tbs at a time, and whisk.
For salad:  Put vegetables and herbs into bowl with pasta.  Add dressing and mix well.  Add chicken slices and toss gently to combine.... Or not.   Serve.

Sliced Tomatoes

1 or 2 ripe tomatoes

Slice and serve with salt and pepper.  

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, 1 small bowl (used 2X), dish for
marinating, pot for pasta, colander,
barbecue grill
and grill pan or skillet, large bowl for salad
Put water on high heat for pasta
Light/turn on barbecue grill if using
Make marinade, pour over chicken
Slice peppers, onion
Toss peppers, onion with oil
Cook peppers, onion
Cut tomato for pasta
Make dressing

Slice carrot, put into large bowl
Cook pasta
Remove peppers, onions, add to bowl
Cook chicken
Snip herbs, add to bowl
Slice celery, add to bowl
Add tomatoes to bowl
Turn chicken
Drain pasta, rinse, drain well, put in bowl with vegetables
Remove chicken, let rest
Add dressing to pasta / vegetables, stir to combine
Slice chicken, add to salad, stir, or not
Slice tomato, add feta if using....
Serve

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