Summer Pasta with Basil and Goat Cheese

Servings: 6

Time: 60 minutes (including marinading and grilling time)

Ingredients

1 - 1 1/2 lb chicken breasts

5 servings pipe rigate pasta or shells

28 oz diced canned or fresh tomatoes

1 red onion, chopped

3 garlic cloves, minced

Goat cheese, to taste (about 1/4 of a large log)

2 Tbsp olive oil

1.5 Tbsp dried basil

1 Tbsp dried oregano

1/4 tsp red pepper flakes

Salt and pepper to taste

6-7 fresh basil leaves, chopped

Marinade for grilled chicken

2 Tbsp dried basil

1 Tbsp dried oregano

1/4 cup olive oil

2 Tbsp fresh lemon juice

1 tsp fresh ground pepper

1 tsp kosher salt

Directions

Mix together marinade in a large shallow dish. Place chicken in dish with marinade and toss to coat. Cover tightly with plastic wrap and let marinate in the refrigerator for at least 30 minutes. Heat a grill to 500 degrees. Remove chicken from marinade and grill 4-6 minutes on each side until cooked through. Remove to a plate and let rest, covered with foil, for 5 minutes. Chop chicken into bite sized pieces. 

Cook pasta following directions in a large saucepan. Meanwhile, saute garlic and red onion in olive oil in a small saucepan. Add diced tomatoes and let simmer for 10 minutes. Add dried basil, oregano, salt, pepper, and red pepper flakes to the sauce. 

Mix together chopped chicken breast, cooked pasta, and sauce. Top with fresh basil and goat cheese as desired.