Category: Main Course
Pasta with Summer Veggies and Chicken - TastyPlanner.com
Chef: Jeremy Scheller
This is a pasta dish with grilled zucchini, tomato, cucumber and slow cooked chicken.
- My wife says it’s one of my top recipes of all time…
Recipe Source: Personal Recipe
Ingredients
6 tbl olive oil
1 tbl red wine vinegar
salt and pepper
1 dried red chili crumbled
6-8 basil leaves chopped
1lb. skinless boneless organic chicken thighs, slice deep grooves on the top side
1 large tomato chopped, most of the seeds removed
1 large zucchini thinly sliced in long strips
1 cucumber chopped
4 servings spaghetti noodles
Good amount of Parmesano Reggiano
Instructions
This is really easy, but does have a few steps.
1. Mix up 4 tbl. olive oil and 1 tbl. redwine vinegar. Add salt and pepper and the crumbled dried chili. Finely chop half the basil and mix it up…
2. A put the olive oil mixture in a large zipped bag, add the chicken…Let it marinade over night if you can.
3. Set oven to 200F. Put the chicken in a small casserole dish and place in the middle of the oven for 3 1/2 – 4 hours. Set aside.
4. Cook 4 servings spaghetti noodles as directed.
5. While spaghetti is cooking, coat zucchini with a bit of olive oil and toss on a hot grill for three minutes each side.
6. Chop or shred the chicken. Heat some a swash of olive in a hot pan. Add the garlic for about 30 seconds then throw the chicken on top to reheat.
7 Mix spaghetti, chicken, chopped tomatoes, Chopped cucumbers, grilled zucchini, the second half of the chopped basil.
8. Plate it with most of the noodles on the bottom, pile up the goodies on top and grate a generous portion of parmesan on top and drizzle olive oil. Salt and pepper to taste.
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