2 chicken breasts, boneless
1 cup farfalle
1/4 cup fresh basil, sliced thinly
2 cloves garlic, minced
2 tablespoons pine nuts, toasted
1/4 up EVOO
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste
Grill chicken breasts until golden on both sides and white throughout. Remove chicken from grill. If you are grilling vegetables, you may add to the grill now. Cool chicken slightly and slice into thin strips.
Boil farfalle according to package instructions. Drain.
Toss pasta with basil, garlic, EVOO. Squeeze lemon juice on top. Mix. Add chicken and toss gently. Taste and adjust seasoning.
Serving suggestions: Toss chicken with pasta, as per directions, or on a platter, arrange chicken slices on side of pasta. Either tastes great!
Cheesy if you want: Add 1-2 tablespoons Parmesan cheese.
Add some herbs: Toss with 1-2 tablespoons fresh cilantro or parsley, chopped.
Add something easy! Toss marinated artichoke hearts into completed dish.
Leftover suggestion: Use cooked leftover vegetables, sliced or chopped. Toss with pasta and chicken. Some good veggies would be zucchini, broccoli, cauliflower, bell peppers, fennel, cherry tomatoes and onions. If not cooked, you can steam, sauté or grill them. Toss with chicken and pasta.
Vegan: Omit the chicken. Add vegetables as suggested above.