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| Pasta Alla Trevi
by Barry & Evelyn Brumitt
Originally From: Michele Buckler's Collection
Serving Size: 6
Preparation Time: 0:30
1 pound pasta fusilli, penne, ziti, cooked
1 1/2 pounds chicken, boneless breast cubed
8 tablespoons green olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon Italian herb seasoning
3 cloves garlic crushed
12 each cherry tomatoes halved
4 small squash (2 zucchini, 2 yellow squash) 1 inch cubes
1 cup onion diced
1/4 cup parsley chopped
1 cup pesto sauce
1. In a large bowl, combine the diced chicken cubes, 1 tablespoon of olive oil, vinegar, Italian herbs, garlic, cayenne pepper, tomatoes, and squash. Marinate (15-30 minutes) or overnight
2. Put chicken cubes on skewers. Put squash cubes on separate skewers. Brush the squash and chicken cubes with marinade. Grill the squash cubes for a few minutes until its charred and tender. Grill the chicken on medium-hot until it's sightly charred about 3 minutes on each side., keeping moist with the marinade (avoid over-cooking - it will get tough quickly!) Place on one side.
3. In large frying pan, saute onion and tomatoes in the oil for a few minutes. Saute chicken and squash cubes, parsley and marinate juices together for 2-5 minutes.
4. Drain the pasta, put in a large bowl and toss with pesto sauce. Then pour the chicken sauce over the pasta. Mix the pasta and chicken sauce thoroughly, blending with the pesto sauce.