Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for the week of August 16, 2013:  Thursday's 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

Total 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.

 Ingredients:

• 1 1/4 cups (4.2oz, 120gr) 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

 Instructions:

• 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 Serve

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated