BBQ MY WAY: Grilled Italian chicken with angel hair pasta
October 21, 2017 - bbq set
I believe Italian cooking here in the United States has a limited and somewhat muted reputation. What comes to mind when someone talks about Italian dishes? Pasta, lasagna, pizza and spaghetti with meatballs. While these are delicious dishes, the Italian range of cuisine is wide ranging.
One of our favorite cookbooks is Marcella Hazan’s “Essentials of Classic Italian Cooking.” You would be surprised at the range of dishes, from tomatoes stuffed with shrimp to rabbit with rosemary and white wine to T-bone steaks grilled florentine style. On a side note, as the holidays approach, consider getting this book for someone in your family who loves to cook.
Today’s recipe was really simple, other than the fact that we made the pasta and the pesto from scratch. I won’t go into that and will simply assume you will purchase some pesto in a jar and angel hair pasta at the grocery story. Let’s get started. This will serve four people.
2 large chicken breasts, bone-in and with skin
1 jar of pesto
1 box of angel hair pasta (or the thinnest noodle you can find)
1 jar of your favorite spaghetti sauce
Coarsely ground black pepper
Freshly grated Parmesan cheese
Allow the chicken to rest (outside of the fridge) for 15 minutes or so. Rub the breasts with olive oil and season with salt, pepper and granulated garlic. Now sprinkle the basil and oregano on the chicken. Set the grill up for indirect heat and place the breasts on the grill opposite the coals. Put the lid on and open the vents to 50 percent. “Bake” the breasts for roughly 30 to 40 minutes or until the internal temperature gets close to 160 degrees. Once that happens, move the breasts to the side of the grill directly over the coals, skin side down. At this point we are simply adding texture and color to the skin. Bring the chicken breasts inside and loosely cover with aluminum foil.
Cook the pasta (roughly half of the box) according to the directions, drain and place back in the pan with a dab of butter. Add roughly 1⁄3 cup of the pesto to the noodles and mix until all the noodles are covered with delicious pesto. Warm some spaghetti sauce in the microwave. Be careful. It spatters. Carve the breasts into strips, keeping the skin in tact. The skin adds color to the plate. Lay three slices of grilled chicken on the plate and drizzle with spaghetti sauce. Place a helping of the pesto pasta on the plate and sprinkle with grated Parmesan cheese. If you have some fresh basil, clip it with scissors over the chicken and pasta for added freshness and color. Enjoy!
Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at firstname.lastname@example.org. You can also visit their YouTube channel at www.YouTube.com/BBQMyWay.