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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 minutes1 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 |
Start to cook pasta |
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