Joel made us such a yummy pasta the other day that I asked him what recipe he used. He said he just made it up, and that he used to make it every once in a while when he lived in Boston and it was too hot to cook. So, if you’re looking for a cool dish for a hot night this summer, try this one:
Joel’s Chilled Chicken Pasta
1 pound boneless chicken (Joel used thighs, but breast meat or whatever works fine) in a dressing made of:
1 lemon squeezed
1 tablespoon fresh, chopped thyme (can use crushed; fresh herbs are great if you have them, but if you have dried herbs from the seasoning rack, that works too)
1 pressed clove of garlic (not the whole bulb, just one section of it)
2 tablespoons olive oil
If you’re really ahead of the game, marinade the chicken in this mixture (covered) in the refrigerator overnight. If not, at least give it a few hours. Then, grill the chicken (or pan-fry).
Boil 1/2 pound radiatore (or other) pasta al dente with salt to taste.
Drain and chill.
Cube (or chop):
1 yellow pepper
1 small onion
1/4 cup chopped olives (green or black)
8 oz sharp cheddar cheese (or some type of hard, Italian cheese)
Mix these veggies with the cooled pasta and toss with:
1/4 c. olive oil
1/4 cup white wine vinegar
1/3 cup fresh basil chopped
1/4 c. fresh Rosemary chopped
Salt and pepper to taste
Cut grilled chicken into thinnish slices. Salt and pepper to taste. Place on top of salad. Drizzle with balsamic vinegar.
I hope you enjoy this as much as we did! 🙂“Blessed art thou, O land, when thy king is the son of nobles, and thy princes eat in due season, for strength, and not for drunkenness!” (Ecclesiastes 10:17).