Grilled Pesto Chicken With Summer Vegetables
High summer is a time for bright and vibrant colors and flavors. Basil is one of the best of them. At other times of year you can find fresh basil in the grocery store in small quantities for a high price. This time of year, though, you can find it in mass quantities at the farmer’s market. Summer is also a great time to use the grill for an outdoor feast! This recipe makes use of the generous amounts of basil available and some of summer’s best-loved vegetables.
Ingredients:
1.5 pounds deboned, skinless chicken, cut into generous strips
1/2 pound Fasta fresh egg fetuccine
1 medium summer squash or zucchini, sliced into lengthwise strips
6 small-medium tomatoes, cut in half (pictured: Brandywine and Wapispinicon Peach tomatoes)
1/4 cup olive oil
Salt and pepper to taste
For the pesto, blend the following in a food processor until smooth:
2 cups basil leaves
1/2 teaspoon salt
1/3 cup toasted pine nuts
1/3 cup olive oil
2 garlic cloves
Juice of 1 wedge of lemon
1/3 cup grated Parmesan, Romano, or Asiago cheese
Directions:
Cut vegetables and marinate at room temperature in olive oil, salt, and pepper for 1-2 hours prior to cooking.
Coat the chicken in 1/3 of the pesto and allow to marinate in the refrigerator for at least 2 hours. This step can be performed up to a day ahead of time.
Light the grill and allow to heat to a medium heat. Place chicken on the grill and spoon 1/3 of the pesto on top- first on one side, then on the other after turning. Turn every 2-3 minutes to prevent burning. The chicken should cook through in 8-10 minutes, depending on thickness.
Grill the squash alongside the chicken in a grill basket, turning every so often to brown on both sides. In the last few minutes of grilling, place the tomatoes face-down in the grill basket and grill two minutes, then turn and grill a further two minutes.
In the meantime, boil the pasta in well-salted water. Drain and return to the pan, tossing it in the remaining 1/3 of the pesto. Add a small amount of olive oil if needed to help thin the pesto to coat the pasta.
Serve the chicken and vegetables on top of a bed of pasta. Sprinkle with a little more grated Parmesan, and enjoy!
Ingredients:
1.5 pounds deboned, skinless chicken, cut into generous strips
1/2 pound Fasta fresh egg fetuccine
1 medium summer squash or zucchini, sliced into lengthwise strips
6 small-medium tomatoes, cut in half (pictured: Brandywine and Wapispinicon Peach tomatoes)
1/4 cup olive oil
Salt and pepper to taste
For the pesto, blend the following in a food processor until smooth:
2 cups basil leaves
1/2 teaspoon salt
1/3 cup toasted pine nuts
1/3 cup olive oil
2 garlic cloves
Juice of 1 wedge of lemon
1/3 cup grated Parmesan, Romano, or Asiago cheese
Directions:
Cut vegetables and marinate at room temperature in olive oil, salt, and pepper for 1-2 hours prior to cooking.
Coat the chicken in 1/3 of the pesto and allow to marinate in the refrigerator for at least 2 hours. This step can be performed up to a day ahead of time.
Light the grill and allow to heat to a medium heat. Place chicken on the grill and spoon 1/3 of the pesto on top- first on one side, then on the other after turning. Turn every 2-3 minutes to prevent burning. The chicken should cook through in 8-10 minutes, depending on thickness.
Grill the squash alongside the chicken in a grill basket, turning every so often to brown on both sides. In the last few minutes of grilling, place the tomatoes face-down in the grill basket and grill two minutes, then turn and grill a further two minutes.
In the meantime, boil the pasta in well-salted water. Drain and return to the pan, tossing it in the remaining 1/3 of the pesto. Add a small amount of olive oil if needed to help thin the pesto to coat the pasta.
Serve the chicken and vegetables on top of a bed of pasta. Sprinkle with a little more grated Parmesan, and enjoy!
