GRILLED CHICKEN BREAST WITH SUN DRIED TOMATO VINAGARETTE OVER FUSILLI

Sun-dried tomatoes, dried at their peak, bring a touch of summer to any season. This main dish salad is perfect when the weather becomes too hot to spend much time in the kitchen.

Yield: 3 to 4 servings

1 large skinless, boneless chicken breast

Juice of 1 lime

2 cloves garlic, minced

¼ cup good-quality olive oil, preferably Spanish

8 ounces  fusilli pasta

½ cup sun-dried tomatoes, reconstituted according to package directions and diced

1/3 cup fresh salsa or commercial salsa

2 Tablespoons red wine vinegar

  1. Trim chicken breast and place on a plate. Combine lime juice with garlic and 2 teaspoons of the olive oil in a small bowl. Pour lime-garlic mixture over chicken, turning to coat. Set aside to marinate.
  1. Cook pasta in boiling salted water according to package directions. Drain. In a medium salad bowl, combine pasta and sun-dried tomatoes. Whisk together remaining olive oil with salsa and vinegar. Pour over pasta mixture and toss to combine; cover and refrigerate.
  1. Preheat grill to medium-high 400F (205C), adding your favorite wood chips. Place rack 4 inches above heat. Remove chicken from marinade and place on rack. Grill about 5 minutes on first side. Turn and grill another 5 minutes or until chicken is no longer pink and centers register 185F (85C). To serve, divide pasta mixture among plates. Cut chicken into about 1-inch squares and top each salad serving with chicken.

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