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Menu Plan for Summer II: Week 10, Thursday

Pesto Pasta Salad with Grilled Chicken
Leftover Zucchini and Tomato

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

    Our final use for pesto this week. 

Pesto Pasta Salad with Grilled Chicken

Total time: 25 minutes
     This is not the prettiest salad, pesto usually isn't... But the taste is wonderful: the feta and Greek Olives adding just the right amount of contrast to the chicken and pasta.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• Marinade for chicken breasts:
• 1 tbs Worcestershire Sauce
• 1 tbs olive oil
• 1 tbs red wine vinegar
• 1 tsp dried basil
• Pasta Salad:
• 1 1/4 cup (4.2oz, 125gr) pasta: gemelli, fusilli, penne
• 3oz (90gr) cherry tomatoes   about 1/2 cup before slicing
• 3oz (90gr) feta
• 1/2 cup Greek or Kalamata olives
• 2 tbs fresh snipped chives
• Dressing:
• 2 tbs Greek or plain yogurt
• 4 tbs pesto  
• 1 tbs salad olive oil

 Instructions

• Cook pasta according to package instructions. 
• Chicken Breasts:
• Mix Worcestershire, vinegar, basil and oil in a small bowl. 
• Pour over chicken and allow to marinate a few minutes.
• Salad:
• Cut tomatoes in half. 
• Cut feta into small cubes or crumble.
• Pit olives, if needed, and cut in half or thirds.
• Snip chives. 
• Cook chicken, either on barbecue grill or nonstick skillet, 7 - 10 minutes per side, or until done. 
• When done, remove and slice.
• To finish:
• In pasta bowl, mix pesto, oil and yogurt. 
• When pasta is done drain, rinse lightly with cool water, drain well and add to pesto in bowl.  Toss to coat. 
• Add chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.

Zucchini (Courgette) with Tomatoes and Onions

Total time: 5 minutes

 Ingredients:

• leftover zucchini with tomatoes

 Instructions:

• You can serve cold, with a drizzle of Balsamic vinegar, or gently reheat.

 

 

Cooking Schedule: 30 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, scissors, pot for pasta, colander, pasta bowl, marinating dish, barbecue grill or large skillet Put water on high heat for pasta Make marinade for chicken, pour over chicken Light/turn on barbecue grill if using Cut tomatoes in half Snip chives Cut feta

Pit olives if needed, cut Remove zucchini from fridge, reheat or not Start to cook pasta Start to cook chicken     Pause while it all cooks Remove chicken and slice Drain pasta Mix pesto, yogurt, oil Add pasta, stir to combine Add chicken, tomatoes, feta, olives, chives, stir Serve all

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By Katie Zeller

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