Saturday, June 5, 2010
Grilled Chicken with Rotini Pasta Salad
2 boneless, skinless chicken breasts
¼ cup BBQ sauce
2 cups of rotini pasta
¼ of a green bell pepper, diced
3 green onion bunches, sliced
I small can of sliced black olives, drained
¼ cup of cheddar cheese, cubed
¼ cup of pepper Jack cheese, cubed
5+ cherry tomatoes halved or quartered depending on how big they are
1 small jar of quartered artichoke hearts, might want to cut them in half if they are large quarters, drained
Handful of parsley, chopped
2-3 Tbsp of pesto from a jar
Juice from ½ lemon
Salt and pepper to taste
Add chicken and BBQ sauce to a zip lock bag or bowl to marinate. Heat up grill.
Boil pasta until tender, drain and let cool. Chop, slice and cube your veggies, cheese and herbs. Once pasta is cool, toss with a drizzle of EVOO. Add pesto to pasta and mix. Add veggies, cheese and parsley. Add lemon juice and parsley, mix everything together. Add salt and pepper to taste. Refrigerate until chicken is done.
Grill chicken until done, until no longer pink in the middle.
Note: The longer the pasta salad sits, the better it will taste. You can make the day before or eat the next day as yummy left overs. Another potluck or BBQ favorite that’s easy to make.