HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Pasta, Risotto and You

By Nancy Caivano

 

Pasta Salad with Grilled Lemon Chicken,
Roasted Peppers and Goat Cheese

Serves 6

 

Ingredients:

1-1/2 cups lemon juice, divided
1 cup olive oil plus 3 tbsp,
   divided, plus olive oil for brushing
1 lb boneless, skinless chicken breasts
Salt and Pepper

Cooking Spray
2 red bell peppers, stemmed, seeded and halved
2 yellow bell peppers, stemmed, seeded and halved

1 lb pasta (I prefer Fusilli with
   this dish, but any pasta will work)
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 shallot, chopped
1/2 cup dry white wine
1/4 cup parsley, chopped
2 tbsp basil, julienne
1/2 cup black olives, chopped
1 cup fresh goat cheese (such as Montrachet) crumbled
1/2 cup grated Pecorino Romano cheese (or Parmesan)

 

Method:

In a bowl whisk together 3/4 cup lemon juice and 1/2 cup olive oil. Season chicken on both sides with salt and pepper. Place chicken in a zip-top plastic bag and pour in lemon juice-olive oil marinade. Marinate for 1 hour, turning bag every 15 minutes. In same bowl combine remaining lemon juice and 1/2 cup olive oil to make a dressing, season with salt and pepper and refrigerate.

Spray grill racks well with cooking spray and preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess; discard marinade. Brush chicken and peppers well with olive oil and grill until well browned and cooked through. Place peppers in a zip-top plastic bag until cool enough to handle; remove skins and julienne. Remove chicken to a cutting board and cut into strips.

Cook pasta in a large pot of boiling, salted water until al dente; drain. Rinse under cold running water until chilled. Toss with a touch of olive oil to prevent sticking and refrigerate.

Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and shallot and cook until garlic is just beginning to brown. Add wine and reduce until about a tablespoon or so is left in the pan. Add parsley, basil and olives. Season with salt and pepper and remove from heat. Add to dressing, and combine well.

Remove chilled pasta from refrigerator. Add chicken, peppers and dressing. Toss well to coat. Add goat cheese and Romano, toss well to coat and serve immediately.

 

Pasta Risotto and You

Recipes
 


Pasta, Risotto and You Archive

 

This page created July 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.