Ingredients

The following ingredients have 2 Servings
  • 2 chicken breasts, (12oz, 360gr total), boneless, skinless
  • Marinade:
  • 1 tbs Worcestershire sauce
  • 3 tbs red wine vinegar
  • 3 tbs olive oil
  • Salad:
  • 1/2 green pepper, cut into strips, then strips cut in half
  • 1/2 red pepper, cut into strips, then strips cut in half
  • 1 onion, cut in half, then sliced
  • 1 tsp olive oil
  • 1 carrot, sliced into thin strips (see notes)
  • 1 rib celery, sliced thinly
  • 1/2 cup cherry tomatoes, cut in half
  • 2 tbs fresh, snipped basil
  • 2 tbs fresh snipped chives
  • 1 cup pasta, penne, fusilli
  • Creamy Yogurt Dressing:
  • 4oz (125gr) Greek or plain yogurt
  • 1 tbs Dijon mustard
  • 1 tbs lemon juice
  • 1 tbs mayonnaise
  • 2 tbs salad olive oil

Instruction

  • Cook pasta according to package directions.
  • When done, drain, rinse briefly in cold water, drain well and put into large pasta bowl.
  • Marinade: In small bowl whisk together Worcestershire, vinegar and oil.
  • Pour marinade over chicken and let marinate for 10 minutes.
  • Cook on barbecue grill for 8 – 12 minutes per side or until done (test – take a peak), basting with any leftover marinade.
  • When done, remove and slice.
  • Toss onion and pepper with 1 tsp oil and cook in grill pan on barbecue for 10 minutes, until crisp tender.
  • Remove from heat and add to pasta
  • Add carrot, celery, tomatoes, and herbs to pasta.
  • Dressing: Put yogurt, mustard, lemon and mayo into a bowl and whisk together.
  • Add the olive oil, 1 tbs at a time, and whisk.
  • Salad: Add dressing to pasta and vegetables. Mix well.
  • Add chicken slices and toss gently to combine…. Or not.
  • Serve.