Locally Grown, Readers’ Choice: Grilled Vegetable and Chicken Pasta

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Karen Boyle of Buchanan sent in this recipe for the Locally Grown Recipe Contest.

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She says it’s just something she like to throw together.

What do you think of Boyle’s recipe? Vote below. The reader favorite will win a cookbook.

Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.

The recipe, after the jump
Grilled Vegetable and Chicken Pasta
1 green pepper
1 green zucchini
1 yellow zucchini
1 onion
2 tomatoes
1/4 cup lemon juice
1/3 cup olive oil
1 pound boneless free range chicken breast 2 teaspoons dried or 2 tablespoons fresh tarragon1 pound pasta (any shape)
1 (8 ounce) container Sprout Brook Farms “Do Re Mi” goat cheese

Marinate cut up vegetables in a mixture of lemon juice, olive oil and tarragon for at least 2 hours.
Cut chicken into bite size pieces and marinate in the same thing for 30 minutes.
Thread vegetables and chicken onto soaked wooden or metal skewers. Grill (or broil) for 5-7 minutes until chicken is cooked and vegetables are softened and charred in spots.
Cook pasta until al dente as instructed. Drain, reserving 1 cup of the cooking water.
Toss the hot pasta with the goat cheese, and add enough of the cooking liquid to loosen the sauce. Divide into 4 servings and top each with some of the chicken and vegetables.
Season with salt and pepper to taste.

Serves 4

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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