1/4 cup basil pesto (I purchased a yummy basil pesto, but the Sisters Café has a recipe here)
1/4 lb penne pasta
1.5-2 cups tomatoes
Coarse salt and freshly ground pepper to taste
Basil leaves
Shredded parmesan cheese
Cook pasta according to package directions to al dente. Just before draining the pasta into a colander, remove 1/4 cup of pasta water; set aside. Drain the pasta, put back in the pot, and then stir in the Basil Pesto and the reserved pasta water, a little at a time, to create a sauce. Add diced tomatoes and toss to coat thoroughly. Salt and pepper to taste. Transfer onto individual serving plates and garnish with sliced fresh basil leaves and shavings of Parmesan cheese.
Makes 2 servings.
Grilled Chicken Breasts
2 breasts (6 ounces each)
2 tablespoons lemon juice
1 tablespoon vegetable oil
1 small clove of garlic finely chopped
2 boneless, skinless chicken breast halves (about 12 ounces)
Mix lemon juice, oil and garlic in shallow glass or plastic dish. Place chicken in marinade, turn chicken to coat with marinade. Refrigerate 10-15 minutes.
Meanwhile, heat the portable grill about 5 minutes.
When the grill is hot, remove chicken from marinade, discard marinade and place the chicken on grill and cook about 5 minutes. Turn chicken over and grill another 3 minutes or until the juice is no longer pink when centers of thickest pieces are cut.
That looks SO good. I may have to make it tonight!
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