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Grilled Chicken with pasta, pesto, mixed greens
& Balsamic Vinaigrette

For the Chicken:
6 Boneless Chicken Breasts
1 Jar of prepared Pesto
½ cup Balsamic Vinegar

Combine pesto and vinegar with Chicken
marinate overnight
Grill chicken
Chill in refrigerator
Reserve the liquid for the pasta
Slice chicken on the diagonal and set aside

For the Salad:

Mixed Field Greens
Newman's Own Balsamic Vinegarette (or make your own - equal parts olive oil and Balsamic Vinegar and fresh ground pepper)
Red Grapes
Good quality Parmesan Cheese
Fresh ground pepper

Lightly toss Greens in vinaigrette - set aside

For the Pasta:
Rigatoni or other pasta
Jar of prepared pesto

Cook the pasta
Drain and rinse
Toss with pesto
Add reserved liquid from grill chicken - set aside

For the croutons:
Slices of Savory Tomato Bread  - or favorite loaf

Preheat oven to 350°
Butter both sides of bread
Cut into squares 
Bake until crisp - set aside

To Assemble:

Mound greens on plate
Place pasta in center of greens
Place chicken on pasta
Add grapes and croutons
Garnish with cheese & fresh ground pepper
Drizzle chicken with Balsamic vinegar