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Wednesday, October 12, 2011

Latin Fusion Pasta with Grilled Chicken

We went to dinner at our favorite upscale Latino restaurant, the Red Onion, and discovered something new on the menu. While we didn't try it then, it sounded so good, I had to come home and try to invent it using ingredients that fit with our healthy weight management plan. The recipe sounds complicated, but much of can be prepared ahead of time. It's pretty awesome, even if I do say so myself. You be the judge, try it, and be sure to leave a comment...

1 cup cilantro lime pesto sauce (click here for my pesto recipe)
4 skinless chicken breasts
1/2 teaspoon spicy seasoning salt (click here for my seasoning salt recipe)
1 16-oz package of whole wheat bow tie pesto
1 cup frozen white corn
1 tablespoon of olive oil
1 cup black beans rinsed and drained
1 cup fresh pico de gallo (click here for my pico de gallo recipe)

  • Make the pico de gallo and chill until ready to serve.
  • Make the lime pesto sauce, cover and leave it at room temperature.
  • Season the chicken with a spicy seasoning salt, cover and store it in the refrigerator until ready to grill.
  • Using medium-high heat, heat the olive oil and then saute the corn until lightly toasted. Add the black beans to the skillet, cover and turn off the heat.
  • Bring salted water to cook the pasta to a boil in a large pot and heat the grill to cook the chicken to medium-high (I use a panini grill)
  • Cook the whole wheat bow tie pasta "al dente". While the pasta is cooking, grill the chicken.
  • Drain the pasta, return it to the pot and gently toss the pasta with the pesto sauce.
  • When the chicken is thoroughly cooked, slice each breast on an angle. You should get about 8 slices per breast.

To Serve:
Layer a plate with a serving of pasta, 3 tablespoons of the sauteed corn & black beans, 4 slices of chicken and top it with the chilled pico de gallo.

Yield: 8 servings

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