In addition to the traditional grilling gender stereotypes, another factor that has added to my lack of grilling experience is that we didn't have a grill the entire time we lived in DC. Grills weren't allowed in the condo building we lived in so we didn't have that cooking method as an option.
Well this recipe thrust me into the world of grilling quickly. I knew the recipe required grilled chicken and I knew someone would have to do that step, but I just figured someone else would be around to help out. Unfortunately, I figured wrong. When it was time to grill the chicken I found myself home alone and realized it was now or never. I called Forrest and asked how to light the grill and then I went for it. I threw the seasoned chicken on the grill and hoped for the best. I wish I would have taken pictures of my virgin grilling attempt, but the horror of what I saw was just too much to bare. When I turned my chicken I lost half of the breast as it stuck to the grill in a violent manner. I think this means that I turned the chicken too early (according to Mr. Flay and the few bits of knowledge I learned from watching his show on Saturday mornings). I was able to salvage enough for the recipe, but my grilling still needs a little work. What do you think - Was that my problem? Did I turn the meat too early? Or should I have greased the grill?
Grilled Chicken and Pesto Farfalle
Adapted from Cooking Light September 2008
- 1 3/4 pounds skinless, boneless chicken breast halves
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 20 ounces uncooked wheat farfalle (bow tie pasta)
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 1/2 cups 2% low-fat milk, divided
- 2 tablespoons all-purpose flour
- 1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
- 3/4 cup half-and-half
- 2 cups (8 ounces) shredded fresh Parmesan cheese, divided
- 4 cups halved grape tomatoes (about 2 pints)
1. Prepare grill to medium-high heat.
2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.
4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring constantly.
Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk.
Stir in pesto.
Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk.
Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.
5. Add chicken and sauce to pasta,
tossing well to coat. Add tomatoes; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.