Monday, August 25, 2008

Grilled Chicken with Fresh Herbs and Pasta

Grilled Chicken with Fresh Herbs

I subscribe to Fine Cooking magazine ( surprises there. Me subscribing to a magazine, imagine!) One of the bonuses of having a subscription is that they email me when it is about time for them to publish one of their special issues. All I have to do is make a few clicks and sometime in the future another magazine will arrive in my mailbox. The beauty of this is that I often forget. So, that several weeks later, when this magazine arrives, it's a special little treat for me. A lovely surprise. And really my life has too few of these lovely surprises.

So, when the Spring issue of Fine Cooking's Fresh arrived, I was immediately entranced by the cover recipe. Grilled Chicken with Fresh Herbs and Farfalle. It looked so good, and sounded like a great way to use fresh herbs. I didn't quite have everything that I needed, so I made a few substitutions - watercress for the arugula and fussili for the farfalle.

This was wonderful. So fresh and healthy tasting! I was kind of lazy and didn't really stem my parsley and cilantro very well. Next time, I will make more of an effort. And this is one salad that holds up well. We had leftovers for lunch the next day, and it was still good!

Grilled Chicken with Fresh Herbs and Pasta
(modified slightly from Fine Cooking)
Serves 4

kosher salt
12 oz dried fusilli
10 tablespoons extra virgin olive oil
2 large boneless, skinless chicken breast halves
Fresh ground black pepper
7 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup fresh flat-leaf parsley (leaves)
1 cup fresh cilantro sprigs
1/2 cup lightly fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
1 cup fresh watercress (or arugula) (stems removed)
Lemon wedges for serving

Bring salted water to a boil, and cook your pasta according to directions. Drain and toss with 1 tablespoon of the olive oil. Cool the pasta in the refrigerator, while you assemble the rest of the dish.

Heat outdoor grill or indoors heat up a cast iron grill pan. Brush chicken breasts with one tablespoon of the oil, and salt and pepper. Cook (or grill) until golden and cooked through (about 5 minutes per side). I actually ended up grilling them for about 3 minutes per side and they were perfect, but my grill was really hot! Let the chicken cool and then slice on the diagonal into thin strips.

In a large bowl, whisk together 8 tablespoons olive oil, the lemon juice, the garlic and the cumin. Season to taste with salt and pepper. Add the cooled pasta, the chicken, the herbs and the watercress. Toss to mix well. Season with salt and pepper. Serve garnished with fresh lemon slices.

Presto Pasta Nights

This will be my entry for this week's Presto Pasta Nights , which is being hosted this week by it's talented creator, Ruth at Once Upon a Feast.


Kalyn said...

I absolutely love that magazine, and I also buy all the special editions too. (What a surprise, huh?)

Grace said...

has anyone written an ode to cilantro? someone should. great use of your herbage and magazine subscription. :)

Marjie said...

You'd think my kids were Italian, the way some of them believe there is no proper meal without pasta. And I am shocked that you'd have yet another magazine subscription (OK, not really). Sounds like a perfect match with chicken!

preppy little dress said...

thanks for sharing, the recipe looks yummy!

preppy little dress said...

hey there, this was my 1st visit to your blog - i love your recipes, they are making me hungry! also, i love that you are a special ed teacher - i have a brother with downs syndrome, i give all you special ed teachers so much credit! you have a very honorable job! i am adding you to my favorites! thanks!

Pam said...

Kalyn - I think I like the special editions even more than the regular!

Grace - if I could write, I would write an ode to cilantro. I love it!

Marjie - I'm with your kids. If I could I would have pasta for breakfast, lunch and dinner.

Preppy - thanks for visiting! And thank you for the kind words about teaching!

Patricia Scarpin said...

Pam, that's what I want for dinner tonight.

Pam said...

What a lovely dish. I love fresh herbs and use them as often as possible. Can't wait to try this recipe.

Ruth Daniels said...

Hard to find a bad dish in the magazine, but this one is particularly yummy looking. Thanks for sharing with Presto Pasta Nights.