Grilled Chicken Breasts with Pasta Caprese
Pilgrim’s/Gold Kist Farms
Combine oil, vinegar, lemon zest and juice, mustard, garlic, and salt and pepper
to taste. Add chicken and marinate, refrigerated, for 2-8 hours.
1 cup olive oil
¼ cup white balsamic vinegar
Grated zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
Salt and pepper
4 chicken breasts
12 ounces orecchiette pasta
1 pint baby mozzarella pearls
2 ounces Parmesan cheese, shaved
PASTA SAUCE
1 cup dry white wine
2 cups chicken broth
Grated zest and juice of 1 lemon
1 tablespoon chopped garlic
2 pints small cherry tomatoes
4 tablespoons thinly sliced basil,
divided
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Preheat grill to medium-high. Grill chicken to 165°F, about 20 minutes.
Cook pasta according to package directions.
Prepare the sauce: In a large sauté pan, cook wine over high heat until
reduced by half. Add broth, lemon zest and juice, and garlic. Cook until
reduced by half. Add tomatoes and 2 tablespoons basil, parsley, thyme,
and salt and pepper to taste. Reduce heat to medium-high and cook until
tomatoes are warm and skins begin to pop. Add pasta and mozzarella.
To serve, top with sliced chicken, basil and Parmesan. Makes 4 servings.
