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Margherita Pasta with Grilled Chicken Recipe


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     Margherita Pasta with Grilled Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 Minutes

8 oz. dry spaghetti
3 cups halved grape or cherry tomatoes (12 oz.)
2 cups diced fresh mozzarella (8 oz.)
1/4 cup extra virgin olive oil
2 tbsp. minced garlic
1/2 cup thinly sliced fresh basil
Black pepper
Red pepper flakes
4 boneless, skinless chicken breast halves (4-5 oz. each)

Preheat grill to medium-high. Bring a large pot of salted water to a boil. Cook the spaghetti, drain, set aside. Combine tomatoes and mozzarella for the pasta in a bowl; set aside.
Coat chicken with oil, oregano, salt, black pepper and pepper flakes. Grill, covered, until cooked through, about 4 minutes per side. Remove chicken from grill and tent with foil; rest 3-4 minutes. Slice each breast into strips. Heat 1/4 cup oil in a skillet over medium-low. When oil is himmering, add garlic and cook until fragrant, about 1 minute. Toss tomato and cheese mixture with the garlic-infused oil and pasta. Stir in basil; season with salt, black pepper, and pepper flakes.
To serve, divide pasta mixture among 4 bowls, and top with sliced chicken.

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