Friday, January 21, 2011

Basil and Garlic Grilled Chicken and Pasta

4 cloves garlic -- finely chopped
1 teaspoon salt
1/2 cup chopped fresh basil
1/2 teaspoon black pepper
3 T olive oil 
1 T lemon juice
4 boneless, skinless chicken breast halves

In a food processor, process the garlic together with the salt and oil. Add the basil and pepper and continue to mix until well combined. Add lemon juice. Set aside. 

Pat the chicken dry. Transfer to a resealable plastic bag, add about half the basil paste and shake to coat the chicken evenly.  Marinate for 1 hour or so.

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan. 

Grill the chicken, turning once, just until cooked through, 3-5 minutes per side. Serve hot. 

Spaghetti Side
1/2 package thin spaghetti noodles, cooked per directions
remaining half of basil paste from above
1 tomato, diced
4 oz cream cheese, cubed
Parmesan cheese, for garnish
splash of olive oil
splash of white balsamic vinegar

Returned cooked pasta to pot and add remaining ingredients until cream cheese is melted an absorbed.  Serve hot with chicken.

*This recipe was a just a combination of ingredients I had on hand and wanted to use up.  My husband said, "I've never had better chicken at any restaurant, this was just so flavorful and moist!"  It's nice when experiments/cleaning/being frugal results in a great meal.  I love my grill!  Next time, I'll cook more chicken, it was excellent.  I would probably make a change or too with the pasta--maybe use some chicken broth and cream in place of the cream cheese--I thought it could be a little more moist, and increase the basil to a full cup.

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