Pasta with Grilled Chicken and Tapenade 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
1 tbs red wine vinegar
1 tbs Worcestershire sauce
1 tbs olive oil
1 tsp oregano
7 - 8 oz chickpeas, rinsed and drained
4 oz green beans
1 cup cherry tomatoes
3 - 4 tbs tapenade
1 tbs olive oil
Cook pasta according to package directions. Note cooking time and add beans to water during last 4 minutes.
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.
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. Put tomatoes, chickpeas, tapenade and olive oil in large bowl, mix gently. 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. Serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
