No great story to tell tonight. I made a really yummy pasta dish and the picture turned out great (if I do say so myself), so I thought I would share. Last night we had an unseasonably warm day and evening. It was 70-something as a high. I was in the mood for pasta since it had been a while since we’d had it, but the warm weather did not really call for a hot, hearty pasta meal. So, we grilled chicken and I made pasta as a side instead. It was perfect! Satisfied the craving AND made for a little bit lighter fare on a warm evening.
Boneless skinless chicken breasts (however many is needed to feed your crowd)
Penzey’s Fox Point Seasoning (or other favorite chicken seasoning)
1 container grape or cherry tomatoes
1 red bell pepper (cut into bite size pieces)
1 shallot (chopped, but not finely)
2 medium’ish garlic cloves (chopped fine)
Dried basil (I didn’t have fresh on hand)
Preheat oven to 350. Peel the zucchini in striped (or completely if you prefer it that way) and cut into thick rounds. Put the tomatoes and zucchini on a sheet tray, brush with olive oil, season with salt and pepper. Pop in the oven for 15-20 minutes (or until desired doneness, we do not like mushy veggies around here) and turn once during the process. Tomatoes will most likely burst, don’t worry, it just adds flavor! 🙂 Once it is cooked, cut the zucchini into wedges (I cut the rounds into fourths).
Meanwhile, pound the chicken breasts until even thickness on both ends. Brush will olive oil, season liberally with your favorite chicken seasoning on both sides. Grill until done (12 minues on one side/8 minutes on the next … depending on thickness of chicken). Set aside and let rest (don’t want to lose all those great juices).
While the chicken is grilling away, start your pasta water and cut all your other veggies (shallots, pepper, garlic). This is also a good time to chop your parsley.
Once you throw the pasta in the water (don’t forget to salt the pasta water), start a sauté pan with a little olive oil on medium heat. Once the pan is hot, throw in the shallot and red bell pepper. Cook until tender. Season with salt and pepper. Add chopped garlic and cook for just a minute. Next add about 2-3 tablespoons of balsamic vinegar and let the shallots, peppers and garlic sorta marinate in it. Give it a minute to cook and then take it off the heat.
Once the pasta is done, drain it then throw it right back in the pot and add the balsamic veggie mix and the roasted tomatoes and zucchini and dried basil. Toss well (I find tongs work best for this).
I add a little parsley at the very end to add a little freshness.
Dinner is served! 🙂
If you want a twist … a little goat cheese ‘never hurt ‘nobody! 😉