It's been too HOT to cook these days! I haven't turned on the stove, except to make espresso, in the last couple of weeks! That is not like us....
After the umpteenth time of eating hamburgers for supper, I said "enough is enough"...I was desperate to find something to eat for dinner that didn't require much work or red meat and had limited stove time! As luck would have it, my monthly Everyday Food mag came in this week and I found 2 recipes (second one in next post) that I thought had potential!
I didn't change the recipe too much. I used half a precooked rotisserie chicken instead of the cutlets, and saved the rest for the other recipe. I omitted the water and added a few tablespoons of pesto instead.
Shells with Grilled Chicken and Mozzarella
Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons butter
1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats the shells (you may not need all the water). Serve with more Parmesan.