Shelly's Recipe

RADIATORE PASTA WITH GRILLED CHICKEN MOZZARELLA

Category: Pasta - Meat

Roasted Garlic
1 cup garlic cloves
1/2 cup olive oil

Pasta
1 tsp salt
1 tbsp olive oil
1 lb radiatore or penne pasta
6 chicken breasts (about 8 oz each), grilled and cut into bite-sized chunks
2 cups dried tomato pesto
1 cup pasta or marinara sauce
2 cups fresh basil leaves, julienned (sliced into ribbons)
1 cup kalamata olives, pitted and halved
2 (8 oz) pkg mozzarella, cut in half

Bring a small pan of water to boil. Immerse garlic cloves in boiling water for three minutes. Drain and pat dry. In a small, heavy saucepan or saute pan, heat the olive oil and cook the garlic cloves over medium-high heat for about 7 minutes, turning continuously, until golden brown.

Remove garlic cloves from oil and drain on paper towels. Cool garlic oil and reserve for other uses such as salad dressings or sauteing vegetables or chicken.

Pasta: Bring 4 quarts water to a boil in a large, deep pot. Add salt, oil and pasta and cook until al dente (barely tender). Drain pasta and return to the large pot. Add the remaining ingredients and toss to combine. Add roasted garlic and toss again. To serve, heat the pasta over low heat just until bocconcini begins to melt. Serves 8.