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Menu Plan for Summer II: Week 9, Tuesday

Grilled Chicken Breasts Tarragon
Warm Green Bean, Pepper and Goat Cheese Pasta

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

      A warm pasta dish with green beans and peppers makes a quick side dish for grilled chicken breasts.

Grilled Tarragon Chicken Breasts

Total time: 30 minutes
     Tarragon is a great herb for chicken, and a classic pairing in French cuisine.  When basting with a marinade, stop about 5 minutes before taking the meat off the heat, and turn the meat a final time to make certain the marinade is cooked.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 tbs snipped fresh chives   substitute 1 tsp dried
• 2 tbs snipped fresh tarragon   substitute 2 tsp dried
• 2 tbs Dijon-style mustard
• 2 tbs tarragon white wine vinegar
• 1 tbs olive oil
• 1 tbs honey

 Instructions:

• Mix all ingredients except chicken, whisking well.
• Pour over chicken and let marinate 10 - 15 minutes. 
• Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with marinade. 
• OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade.  Serve.

Warm Green Bean, Pepper and Goat Cheese Pasta 

Total time: 25 minutes
      Cooking the beans with the pasta saves a pan.  The pepper and onion are cooked briefly but could be left raw.  (I, personally, am not a fan of raw onions.)

 Ingredients:

• 1 cup (3.3oz, 95gr) pasta
• 5oz (150gr) green beans
• 1 red onion
• 1/2 red bell pepper
• 2 tsp olive oil
• 1/3 cup (2.5oz, 75gr) soft goat cheese
• 1 tbs fresh thyme

 Instructions:

• Bring a large pot of water to a full boil over high heat.  Add pasta.
• Top and tail beans and cut into 1 inch lengths.
• When pasta is within 4 minutes of being done, add beans. 
• Slice red pepper and onion. 
• Heat oil in a medium nonstick skillet, add pepper, onion and sauté until crisp-tender. 
• When done, put into a large bowl.
• Snip thyme leaves.
• When pasta and beans are done, drain and add to bowl. 
• Add thyme, chevre and stir until well combined. Serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, dish for marinating, pot for pasta, colander, medium skillet, barbecue grill Turn on/light barbecue grill Put water on high heat for pasta Make marinade, pour over chicken Top and tail beans, cut Slice red onion, pepper Snip thyme

Start to cook chicken, baste Start to cook pasta Sauté peppers, onion       Pause while stuff cooks Turn chicken, baste Put peppers, onions, thyme into large bowl Add beans to pasta Add chevre, thyme to peppers, onion Drain pasta, beans, add to bowl, stir Remove chicken, slice if you like Serve

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By Katie Zeller

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