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Chicken and Grilled Pepper Pasta Salad
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 minutesGrilled 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 |
Slice carrot, put into large bowl |
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