GRILLED CHICKEN PASTA
This recipe features an all-purpose marinade that is excellent with
chicken, fish, or meat. The amounts of the ingredients in the marinade are approximate;
feel free to vary them to your particular taste. Note that fresh basil is the key to the
deep flavor of this recipe. The dish tastes even better if you refrigerate the dish for
the day or overnight; serve warm or cold. Serves 4-6. Per serving: 769 cal, 48.1
gm fat, 102 mg cholesterol, 35.6 gm carbohydrates, 4.7 gm fiber, 49.7 gm protein, 735 mg
sodium.
4-6 skinless, boneless chicken breast halves
1 lb rotini pasta, cooked and drained
3-4 chopped green onions
1 can small pitted black olives
2-3 semi-ripe tomatoes, cut bite-size
1 cup olive oil
2 cup Parmesan cheese
Salt and pepper
Fresh basil--a big handful, or to taste
Marinade:
1/2 cup olive oil
2 to 3 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Combine all marinade ingredients in a glass dish. Dip chicken pieces in marinade and turn
to coat; sprinkle with black pepper. Marinate at least an hour.
Grill chicken and cut into bite-size pieces.
Toss rotini with remaining ingredients; add chicken.