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Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • cooking spray
  • 2 boneless skinless chicken breasts
  • Sea Salt and Freshly Cracked Pepper to taste
  • 7 oz gemelli pasta cooked per instructions
  • 1-2 tbsp olive oil
  • 3 cloves of garlic minced
  • A handful of baby heirloom tomatoes
  • Several fresh basil leaves chiffonade
  • toasted pine nuts*
  • Asiago cheese to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. *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.