Recipes from Pilgrim's Kitchen

4 chicken breast halves, boneless and skinless, pounded to ½ inch thickness
1 cup fresh basil leaves, divided
¼ cup olive oil
1 clove garlic
1 tsp salt, divided
1 box (12 oz) bow tie pasta (farfalle)
12 ounces fresh mozzarella cheese, very finely chopped, at room temperature
1 ripe tomato, chopped
¾ cup roasted red bell pepper, chopped
2 tsps balsamic vinegar
4 TBLS extra virgin olive oil
½ tsp black pepper



Directions:
Prepare marinade by pulsing in blender or food processor one-half cup basil leaves, one fourth cup olive oil, garlic clove and one-half teaspoon salt. Place chicken in zippered plastic bag; add marinade, seal bag and turn to coat evenly. Refrigerate chicken and let marinate for at least one hour and up to overnight.

When ready to grill, drain chicken, leaving the basil that clings to the breasts. Let sit uncovered at room temperature for about 20 minutes. Prepare gas or charcoal grill or preheat broiler. Grill chicken uncovered (or broil) for 10 to 12 minutes total, turning and rotating chicken to produce crisscross grill marks. Chicken is cooked when internal temperature measures 160 F.

While chicken is cooking, prepare pasta according to package directions. Drain and place in large serving bowl. Add mozzarella cheese pieces; toss well to melt cheese with pasta.

Cut hot chicken meat into ½-inch pieces. Immediately scatter warm chicken and juices over pasta and cheese; toss well. Add tomato, red bell pepper, balsamic vinegar, extra virgin olive oil, remaining one-half teaspoon salt and black pepper.

Serve hot.