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
1/4 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.