Monday, July 1, 2013
Herb Marinated Chicken with Sweet Muscadine Wine over Organic Galletti
BTW - before I get started, I want to let you know that I am still getting used to Google plus. With all of the social media out there today, it is often difficult to keep up, especially when you work full time as I do. If I do not immediately follow you back, please do not be offended. I try to go down the lists and follow Google and Twitter followers, but sometimes I don't get to that for a couple of weeks.
Enough of that. Here we go!
I was shopping in Target the other day and I came across these wonderful Giada De Laurentiis pasta and sauce products which inspired me to make this light summer pasta dish.*
Our area is famous for great Muscadine wines. The health value alone will get you to switch from your regular table wine.
I love one dish pasta recipes in the summer. You don't have to think about making anything else.
Oh, and the banana peppers and basil are grown on my patio. Yum!
You can substitute any pasta you like and any Italian dressing you like.
With no further adieu, here is tonight's recipe.
For the Chicken:
2 split chicken breast halves
Whole fresh herbs of your choice, washed and on stem (suggest mint and basil)
2 smashed garlic cloves (no need to peel)
2 tbs. red wine vinegar
2 tbs. canola oil
Cracked black pepper, to taste
Seasoned salt, to taste
1/4 cup sweet white Muscadine wine (or late harvest Riesling)
Cooking spay for grill pan
2 cups (sliced ) red pepper (I used mini red peppers)
1/2 cup sliced onion
2 banana peppers
1/2 cup Italian Dressing (your favorite brand - I used Giada's Parmesan Garlic Vinaigrette)
1/2 lb. organic Galletti pasta, cooked per package directions
Grated Parmesan cheese for passing at the table
Fresh torn basil
Add chicken, herbs, garlic, wine vinegar, canola oil and black pepper to a container. Cover and shake to coat the chicken. Marinate for at least four hours, longer if you have the time; up to overnight.
Marinate the peppers and onions in the dressing (at least 30 minutes).
Preheat oven to 350 degrees F.
Spray grill pan with cooking spray and preheat grill pan.
Pat chicken dry. Season on both sides with seasoned salt. Add chicken to one side of the grill pan. Grill for about four minutes each side until it gets nice grill marks.
Transfer chicken to oven safe skillet sprayed with cooking spray. Squeeze lemon over chicken. Include the rind into the pan. Add the sweet white wine around the chicken. Bake, uncovered, for about 20 minutes. Adjust cooking time accordingly. Internal temperature of chicken should be at least 170 degrees F.
Cook pasta per package directions. Drain and keep warm.
On the other side of the grill pan where raw chicken did not touch, add the peppers and onions in batches. Grill until charred.
Let vegetables cool. Slice once cooled into strips.
Toss the pasta, peppers and onions back into the marinade.
Slice chicken and plate on top of pasta. Top with cheese and basil.
*No product was supplied to blogger and not an endorsement.