Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Grill Pan
Large pot
Ingredients
Cooking spray
2bonelessskinless chicken breasts
Sea salt and freshly cracked pepperto taste
7ozGemelli pastacooked per instructions
1-2tbspolive oil
3clovesof garlicminced
A handful of baby heirloom tomatoes
Several fresh basil leaveschiffonade
Toasted pine nuts*
Asiago cheeseto taste
Instructions
Heat a grill pan coated with cooking spray over medium heat. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Add the chicken to the hot grill pan and cook for 5-6 minutes per side, or until cooked through. Set aside and let the meat rest for 5 minutes before you slice it into bite-sized chunks.
Cook the pasta in a large pot of salted water per instructions. Drain the pasta. In the same pot you cooked the pasta, add 1-2 tablespoons of olive oil and the minced garlic. Cook for 30 seconds, stirring constantly. Remove from the heat and add the pasta to the garlic and olive oil.
Toss to coat the pasta evenly. Add the chopped-up chicken, tomatoes, basil, pine nuts, asiago cheese, then season with sea salt and freshly cracked pepper, to taste. Toss and taste - add more cheese or seasonings if needed. Serve immediately. Enjoy.
*To toast the pine nuts, simply put them in a DRY skillet (no oil needed). Cook on low for a few minutes, stirring often, until they start to get golden brown.