Grill Chicken & Pasta with a Twist of Salsa

Posted by thistleandmint on
To create something extraordinary we must experiment without thinking of failure. So, “experiment” that’s what I do most of the time in my kitchen, and at times it turns up to be worthy. Today I am sharing one of my experiments, a tantalizing treat guaranteed to make any food lover drool. Here is a simple pasta preparation with herbs along with a tangy tomato salsa and an enticing grill chicken to tempt the taste buds.



This preparation is for two persons and should take around 45 minutes.
 
First, start with the marination of the chicken. Take two chicken breast pieces and marinate with the below ingredients-
Fish sauce: 2 tablespoons
Jaggery: Half a teaspoon
Rough ground black pepper
Pinch of salt

Give a good massage to the chicken with all above ingredients and keep it aside for 15 to 20 minutes. While the chicken is marinating prepare the tomato salsa. To make the salsa better to use a manual vegetable chopper to get the kind of texture shown in the picture. Add the below ingredients into the chopper and chop till it is thick and rough in texture-
Two tomatoes: cut in small cubes
One onion: roughly chopped
Half a cup of coriander
Two green chillies
One clove of garlic

Once done add salt, two tablespoons of olive oil and two tablespoons of lime juice (or vinegar), mix it well, and keep aside. 

Next, it is time to cook the pasta and grill the chicken. Keep the below ingredients ready for the pasta- 
Chopped garlic: 1 tablespoon 
Chopped coriander leaves: Half a cup
Dried parsley: One teaspoon
Butter or olive oil

Use any pasta available at your home. I had taken two cups of Spirali pasta. Boil the pasta as per the instructions provided on the packet. Usually, it takes around 8-10 minutes. Check the pasta after some time, once the pasta is boiled, strain the water and keep it aside. 

Heat a pan. Add one tablespoon of butter or two tablespoons of olive oil. Once the oil is hot  add the marinated chicken. Cook the chicken for 10 minutes each side in low flame. Check the tenderness of the chicken with a fork or a pointed knife. Take it out from the pan once the chicken is cooked and the outer layer becomes crispy brown. Let it rest for some time. Meanwhile, prepare the pasta.

Into the same pan add some more butter (a tablespoon) and chopped garlic. Once the garlic releases its aroma add boiled pasta, chopped coriander leaves, and dried parsley. Sprinkle a pinch of salt & pepper and saute for a minute in medium flame and turn the heat off.
 
Serve immediately. Slice the grilled chicken and serve alongside the pasta and tomato salsa. 

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