This is one of those meals that I threw together while helping my kids do homework. I cooked up a couple of chicken breasts in my grill pan then chopped them into bites. I tossed some cooked gemelli in some olive oil and sautéed garlic then added the chicken, baby heirloom tomatoes, toasted pine nuts, chopped basil, and asiago cheese. It was quick and simple to make and had very little clean up which is perfect for a weeknight meal. My whole family loved this dish! I served this pasta with my House Salad that was tossed with Fran's Simple Vinaigrette.
Gemelli with Chicken, Garlic, Heirloom Tomatoes, Basil, and Asiago:
Recipe and photos by For the Love of Cooking.net
- Cooking spray
- 2 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- 7 oz Gemelli pasta, cooked per instructions
- 1-2 tbsp olive oil
- 3 cloves of garlic, minced
- Handful of baby heirloom tomatoes
- Several fresh basil leaves, chiffonade
- Toasted pine nuts*
- Asiago cheese, to taste
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 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.
Click here for a printable version of this recipe - For the Love of Cooking.net