Grilled Chicken with Cappelletti Pasta

Summary

This is a wonderful meal that everyone loves and it's easy to prepare. I sometimes use fresh tuna or grilled shrimp instead of chicken.

Recipe Details

Serves: 4
Difficulty: Moderate
Prep: 40 Minutes
Cook: 20 Minutes
Budget: $11-25

Ingredients

4 Single Chicken Breasts (butterflied and pounded to ½" thickness)
1/2 pound Cappelletti Pasta
1 tbsp Sea Salt
1/2 cup Romano Cheese, freshly grated
12 Pitted Black Olives
2 tbsp Fresh Parsley
MARINADE
1/2 tsp Ground Chipotles
1 tbsp Lemon Juice
3 tbsp Olive Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Dry Oregano
1 tbsp Fresh Parsley, chopped
1 clove Garlic, pressed
PASTA SAUCE
1 clove Garlic, crushed
1/4 cup Olive Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Chipotle flakes

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Directions

1. Butterfly and pound your chicken breast to 1/2" thickness. I usually have the butcher do it for me, but it is easy to do. Put each breast between two pieces of plastic wrap and pound away, using a meat pounder or even a wine bottle.
2. Prepare the marinade, add the chicken breasts and set aside. Marinate for 1/2 an hour.
3. Put the water for the pasta on to boil.
4. Light the grill and preheat to 500 F.
5. Make pasta sauce in a serving bowl, and set aside.
6. When the water starts boiling add 1 tbsp of salt and the pasta. Cook until al dente.
7. When the grill is preheated, put the chicken on and turn the heat down to medium. Cook the chicken for approximately 3 – 4 minutes on each side. 6 to 8 minutes total. Remove from the grill and set aside to rest for 5 minutes.
8. Once the pasta is ready drain it well, put it into the serving bowl with the sauce, add the grated Romano cheese, olives and fresh parsley. Toss well. Cut the chicken breasts in large pieces, place them on top and enjoy!