Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Italian
Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- cooking spray
- 2 boneless skinless chicken breasts
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 7 oz gemelli pasta cooked per instructions
- 1-2 tbsp olive oil
- 3 cloves garlic minced
- tomato baby heirloom, handful
- basil chiffonade, several fresh leaves
- pine nuts toasted
- Asiago cheese to taste
Instructions
- Heat a grill pan coated with cooking spray over medium heat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken to the hot grill pan and cook for 5-6 minutes per side, or until cooked through. Set aside and let the meat rest for 5 minutes before you slice it into bite-sized chunks.
- Cook the pasta in a large pot of salted water per instructions. Drain the pasta. In the same pot you cooked the pasta, add 1-2 tablespoons of olive oil and the minced garlic. Cook for 30 seconds, stirring constantly. Remove from the heat and add the pasta to the garlic and olive oil.
- Toss to coat the pasta evenly. Add the chopped-up chicken, tomatoes, basil, pine nuts, asiago cheese, then season with sea salt and freshly cracked pepper, to taste. Toss and taste - add more cheese or seasonings if needed. Serve immediately. Enjoy.
- *To toast the pine nuts, simply put them in a DRY skillet (no oil needed). Cook on low for a few minutes, stirring often, until they start to get golden brown.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
