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This delicious marinade is my basic chicken breast marinade. I use it for barbecues and for regular suppers as well. If you like different herbs than those I have listed, adapt the recipe for your family’s tastes. The flavors in the pasta complement the flavors in the chicken, creating a winning combination.
6 boneless chicken breast halves, cut into 3 strips each
1/2 cup olive oil, plus a little more for brushing grill pan
salt and pepper to taste (approximately 1 teaspoon salt and 1/2 teaspoon pepper)
juice of a lemon (don’t throw away the rinds)
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon each dried basil and thyme
1/4 teaspoon dried rosemary
2 tablespoons chopped fresh parsley or 6 cubes Dorot Gardens Frozen Parsley
1 and 1/2 pounds fettuccine or linguine, boiled in salted water (see tip)
2 tablespoons Bartenura Extra Virgin Olive Oil
2 tablespoons fresh basil, chopped (or 6 cubes Dorot Gardens Frozen Basil) or 2 teaspoons dried basil
1 tablespoon fresh parsley, chopped
3 cloves of garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup toasted Gefen Bread Crumbs (optional for topping)
Place all marinade ingredients, (even the empty lemon rinds) together with the chicken in a Ziploc bag. Place the bag in a bowl so it won’t leak and set aside for 15 minutes.
In the meantime, boil the pasta in a large pot of salted water until al dente, or about 12 minutes. Sauté garlic in the olive oil on a low flame until it’s soft (about four minutes),being careful not to burn it. Mix the oil, garlic, spices, and herbs with the pasta and set aside.
If you have a grill pan or a plug-in grill, use it to grill the chicken. Heat the grill pan and brush it with olive oil. When it’s hot, grill the chicken about 6 minutes per side, brushing the second side with marinade before turning over, until it’s cooked through on both sides. If you don’t have a grill pan, put the oven broiler on high setting. Place your chicken pieces on a broiler pan or a cookie sheet and brush with the marinade. Place the pan about six inches from the heat source and broil about 6 minutes per side, until cooked through. Baste with marinade before turning. Since the chicken breasts are cut into strips, they will broil very quickly; keep checking to make sure they don’t burn.
Place pasta in a large serving platter or bowl with the strips of chicken arranged nicely above it.
Garnish with additional parsley or basil, as desired. Sprinkling about a quarter cup of toasted bread crumbs on top of the pasta right before serving makes the dish explode with taste and texture!
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really good!