This is a dish made for summer. Abundance of fresh vegetables and herbs and a desire for something light, but tasty. You can vary the veggies to whatever your tastes are as well as the meat, and use what’s on hand. I have used leftover grilled pork chops cut up and it is just as wonderful. You can also switch your herbs, but I am partial to this combination. It all comes together in about 30-40 minutes.
A bag of frozen grilled chicken pieces. Put it in the microwave on defrost.
While the water is coming to a boil…
Make the sauce
In a food processor combine:
1/2 cup good olive oil
1/2 cup vegetable oil
1 Tbs dry dill weed
2 Tbs honey (local is best)
1/3 cup chopped fresh basil or basil slurry (see enjoy fresh basil year round)
1/3 cup fresh parsley
1/4 tsp fresh ground pepper
1 tsp table salt
1 tsp dry mustard
1 tsp Worcestershire
1/3 cup white balsamic vinegar
2 clove garlic, peeled and quartered
Set mixture aside.
By now the water should be boiling. Add the pasta…
Now fix the vegetables. It can be whatever you like. Feel free to make substitutions for those I list below:
1 medium head of broccoli- cut into bite size florets-wash and microwave for 3 minutes til tender crisp
2 cups baby or mini carrots-microwave for 2-2 1/2 minutes til tender crisp
2 cups grape tomatoes
1 can (5 oz) black olives drained or 1 cup kalamata olives
Add the vegetables to the drained cooked pasta.
Heat the thawed grilled chicken for 1 minute in the microwave. Add it to the pot.
Now pour the dressing over everything and toss. Add some shredded parmesan, if you like, and serve.
NOTE: A nice crusty bread goes great with this. (you can mop up the dressing at the bottom of your bowl)