Mostaccioli with Summer Grilled Ratatouille & Grilled Chicken Breast

Mostaccioli with Summer Grilled Ratatouille

Grilled Chicken Breast 

4 servings

1/2 bag Mostaccioli (12 oz.)

1          Baby Italian Eggplant, 1” cubed

1          Zucchini, 1 cubed

1          Yellow Squash, 1” cubed

1/2       Vidalia Onion, thinly sliced

1 pint   Grape Tomatoes, havled

1 TB.    Olive Oil, extra virgin

2 TB.    Garlic, fresh, mined

1/4 tsp. Kosher Salt

1/4 tsp. Black Pepper, fresh grind

8 oz.     Marinara Sauce, jarred

2 ea.    6 oz. Boneless Chicken Breast

1/2 cup Italian Dressing

1 sprig Fresh Basil Leaves

Heat Source:

Direct fire, medium high heat. 

Special note:

This recipe requires the use of a grill wok or grill sauté pan, These are black metal grill pans with holes in the bottom so that the fire heat reaches the sautéing food. Or you can just make kabobs with the vegetables for grilling.

Preparation:

Cook the pasta according to package directions.

Marinade the chicken in dressing for 30 minutes before grilling.

Preheat the grill after preparing the ingredients for grilling.

Lightly spray the grill pan or screen with oil and place on the direct medium high heat to preheat the pan.

Once the pan is hot, add the eggplant, squash and onions, and tomatoes, sauté quickly to bring out the flavors. Grill for about 5 minutes, vegetables should still be bright and firm

Grill the marinated chicken breast until done, remove and allow too rest for 5 minutes, before slicing

Add the cook pasta in a saucepan with jarred marinara sauce and half the grilled vegetables. Toss and heat. Place the pasta and vegetables on a serving platter, top with sliced grilled chicken breast, place the remaining grilled vegetables around the pasta. Serve garnished with Fresh basil Leaves.

Preparation & Grill Time: 30 minutes

®Copyright Protected from Chef Richard's griling classes

In The Kitchen with Chef Richard (CCKC Class):

These two classes start next wednesday (8/11 second class 8/18). These are Hands-On cooking classes that feature learning some recipes from the South. The recipes taught in these classes are:

First Wednesday (8/11): Shrimp Creole, Proper Method to Blackened Filet Mignon, Jambalaya and Bread Pudding with a Whisky Sauce.

Second Wednesday (8/18): Gumbo (making cajun roux) with Smoked Sausage & Shrimp, Grit Cake with Sauteed Shrimp in Spiced Cream Sauce and Flambe Bananas Foster! 

Should be a lot of fun and there is still room to get in these classes. Class size is limited because of the focus on one on one hands-on and you get to eat everything that you learn to make that night as your dinner.

Hope to see you there.

Professional Chef Richard

Winner of the American Culinary Federation President's Gold Medal Award.