Five Herb Grilled Chicken Pasta Salad
4 boneless, skinless chicken breasts
¼ tsp red pepper flakes or cayenne pepper
3 Tbsp fresh lemon juice
2 medium tomatoes
3 Tbsp fresh basil
1 Tbsp fresh sage
¼ cup fresh parsley
1 Tbsp fresh rosemary
1 Tbsp fresh mint
2 tsp freshly ground black pepper
1 pkg whole-wheat fusilli pasta (7 oz / 200 g)
1/4 cup olive oil
1 cup Romano cheese, shredded
Sprinkle chicken breasts with lemon juice and red pepper flakes. Marinate up to one hour in the refrigerator. Place chicken breasts on greased grill over medium high heat. Grill for 10-15 minutes per side or until a thermometer inserted into the thickest piece reads 170°F (77C). Cool slightly then slice in ½-inch strips.
Boil pasta according to package directions.
While pasta is cooking, dice the tomatoes and mince the fresh herbs. Combine herbs and tomatoes with fresh ground black pepper in large serving bowl.
Heat olive oil slowly in a small pot until it is just about ready to boil. Pour over tomatoes and herbs in serving bowl and mix well. Drain pasta and rinse under hot running water. Drain again. Add pasta and Romano cheese to tomato herb mixture and mix well. Garnish with sprigs of fresh herbs. Serve warm or cold.
Note:
Use any combination of fresh herbs.
For an even quicker meal, substitute 3 cups cooked diced chicken for the grilled chicken.
