Looking for an EASY recipe to celebrate Wicked the Musical? Make Defying Gravity Pesto Pasta!
Here my famous perfect grilled chicken is tossed with pasta, homemade pesto, cucumber slices, tomatoes, mozzarella and pine nuts.
If you’ve never had my homemade pesto before, you’re in for a treat. It freezes perfectly so make a few batches now and enjoy that fresh summer flavor all winter long!
This is one of my go-to combinations for a reason: it’s perfect for picnics, lunches, and leftovers.
Defying Gravity Pesto Pasta
1 box Cavatappi pasta
3 Tbsp homemade pesto
1 pound Perfect grilled chicken
1 English cucumber, sliced
1.5 cups cherry tomatoes, halved
4 oz mozzarella, cut into small pieces
1 Tbsp pine nuts
- Prepare and grill chicken according to directions below. Cover with foil and set aside while you make the pasta.
- Cook pasta according to package directions.
- While pasta is cooking, make the pesto.
- Drain pasta and let cool for five minutes. Toss with pesto, stirring to fully coat the noodles, then stir in sliced cucumber, cherry tomatoes, mozzarella, pine nuts, and chopped chicken.
Perfect Grilled Chicken
Boneless skinless chicken breast
Paprika
Onion powder
Garlic powder
Dried oregano or thyme
Sea salt
Black pepper
Olive oil
- Preheat a charcoal or gas grill to about 350-375 degrees. Take your chicken out of the fridge about twenty minutes before you want to grill. You never want to cook meat straight from the fridge!
- Rinse the chicken breasts and pat dry with a paper towel. Set your palm on each chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for thinner, faster cooking cutlets.
- Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper.
- Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in.
- Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Let rest for five minutes before slicing and serving.
Read more about my Wicked Ball here. Watch the episode:
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