Apr 11, 2008 10:10 am US/Eastern
Marathon Dinner #1
Chef Peter Eco of Stix and 33 Restaurant and Lounge
Grilled Chicken with Lemon and Garlic on Wheat Penne with "Pesto"
Chicken Ingredients:
1 Chicken Breast – boneless and skinless cut into ½"strips
1 Garlic clove – peeled and chopped finely
1 Tsp. Honey
¼ bunch Italian Parsley – chopped
½ Lemon – with ½ of the rind grated (zested) and 1 tsp. of the juice
1 Tbl. Olive Oil
As needed – Salt & Pepper
Technique:
- Mix the chopped garlic and parsley with the honey, lemon zest and olive oil until well combined.
- Smear this onto the chicken strips and marinate at least 20 minutes in the refrigerator.
- Season with salt and pepper.
- Saute or grill for approximately 3 minutes turning once during cooking.
- Just before removing from heat, sprinkle with the lemon juice and toss to coat.
- Place on hot pasta with pesto.
Pesto & Pasta Ingredients:
¼ cup packed fresh Basil Leaves, torn in half or rough chopped
1Tbl. Parmigiano - Reggiano Cheese - freshly grated (or more if desired)
1Tbl. Extra Virgin Olive Oil
1Tbl. Pine Nuts (aka Pignoli)
1 Garlic Clove – peeled and chopped finely
As needed – Salt & Pepper
1 cup Whole Wheat Penne Pasta – cooked in boiling salted water until al dente.
Technique:
- Have other ingredients ready to go, then make pasta.
- Combine ingredients and toss together in a bowl until pasta is well coated.
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