Shelly's Recipe

CHICKEN FRESCA

Category: Pasta - Meat

1 (16 oz) bag frozen cavatelli pasta
1 (12 OZ) bag broccoli florets
2 tbsp sun-dried tomatoes
1 LB boneless chicken cutlets
cooking spray
1/2 tsp salt
1/8 tsp pepper
1 (4 oz) can portabella mushrooms (undrained)
1/2 cup grape tomatoes (rinsed)
1 tbsp basil pesto
2 tbsp butter
2 tbsp grated Parmesan cheese

While water is heating for pasta, cut broccoli into bite-size pieces, if needed. Slice sun-dried tomatoes into 1/8 inch-wide strips; set both aside. When pasta has cooked 8 minutes, stir in broccoli, mushrooms, sun-dried tomatoes, and grape tomatoes. Return to boil and cook 1–2 minutes or until broccoli is tender. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.

Preheat 2-sided tabletop grill. Coat chicken with cooking spray, then season with salt and pepper. Wash hands. Place chicken on grill, using tongs; close lid and grill 3–4 minutes or until internal temperature is 170 degrees. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Remove chicken from grill and cut into 1/4 inch-wide strips. Add to pasta mixture, toss, and serve. Serves 4