05 September 2010

Bow Tie Pasta with Rosemary Grilled Chicken and Spinach

Bow-tie pasta with rosemary grilled chicken and feta cheese and spinach

8 oz bow-tie (or other kind--I used whole wheat spirals) pasta, cooked al dente
4 oz crumbled feta cheese (optional)
1 bunch green onion, minced
fresh baby spinach
tomato wedges for garnish

For chicken:
2 boneless, skinless chicken breast, cleaned and pounded thin
1 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh garlic
2 Tbsp fresh lemon juice
1 Tbsp olive oil
salt and pepper
Combine ingredients and marinate for at least 30 minutes. Grill or broil until just done.

Dressing: Lemon vinaigrette

1 shallot, minced
1 1/2 tsp Dijon mustard
3 Tbsp fresh lemon juice
1/2 cup good quality fruity olive oil
1 tsp sugar
Combine shallot, mustard and lemon juice, slowly whisk in oil. Add sugar.

To serve:
Toss pasta with feta cheese, green onions, baby spinach and dressing. Slice the chicken and place on top.


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