Pasta with Zucchini (Courgette) and Grilled Chicken
Total time: 30 minutes
This is a warm pasta salad, full of garden vegetables and topped with grilled chicken.
Ingredients:
- 1 1/4 cups (4.2oz, 120gr) pasta
- 2 chicken breasts
- 1 onion
- 2 cloves garlic
- 1 yellow squash (courgette)
- 3oz (90gr) cherry tomatoes
- 1/2 red pepper
- 2 tbs fresh basil
- 1/2 cup (2oz, 60gr) shredded Mozzarella or other cheese
- 1 tbs olive oil
- Marinade:
- 1 tbs white Balsamic vinegar
- 1 tbs Dijon-style mustard
- 1/2 tsp garlic powder
- 2 tbs olive oil
- Vinaigrette:
- 1 tbs white Balsamic vinegar
- 1 tbs Dijon-style mustard
- 3 tbs good olive oil
Instructions:
- Cook pasta according to package instructions. Drain.
- Chicken:
- Make marinade and spoon over chicken. Let marinate for 10 minutes.
- Cook on barbecue grill for 8 - 10 minutes per side, turning once, or until done.
- Remove and let rest 5 minutes.
- Slice.
- Vegetables:
- Cut onion in quarters, then slice.
- Mince garlic. Roughly chop pepper.
- Cut squash in half lengthwise, then slice.
- Cut cherry tomatoes in half.
- Heat oil in a large skillet. Add onion, pepper and sauté until tender.
- Add garlic, squash and sauté until squash starts to brown.
- Add tomatoes and pasta, heat through.
- Vinaigrette:
- Whisk vinegar,and mustard.
- Slowly whisk in oil and whisk until it emulsifies.
- To finish:
- Put pasta into a large serving bowl, add basil, vinaigrette and stir gently.
- Add Mozzarella, stir gently.
- Top with sliced chicken and serve.