Grilled Pepper Pesto Pasta

A quick dinner idea that turned into a favorite.  Throw the recipe together at the last minute and make substitutions liberally; for instance, use portabella mushrooms rather than chicken or add zucchini and/or corn.  It's all good as long as it's grilled!       4 boneless skinless chicken breasts, cut in 1" strips and marinated 1 tbsp extra virgin olive oil 1 box (12 oz) of white, high fiber pasta 3 bell peppers (some combination of red, orange, yellow) 1 large red onion or two medium, cut in 1/4 inch rounds 1 container (6 oz) Cibo Naturals Roasted Red Pepper Pesto 2 cups Feta Cheese (or more to taste) Salt and Pepper to taste Marinate chicken strips in balsamic vinaigrette, garlic and salt and pepper (or the marinade of choice) while the grill is heating up and the vegetables are being cut.  Prepare pasta per package directions.   Slice off sides of peppers, leaving the peppers in large pieces to make grilling easier.  Toss peppers with olive oil and salt and pepper.  Brush or mist onions rounds with olive oil.  Put chicken, onions and peppers on hot grill until chicken is cooked and peppers and onions are charred.   Chop onions and peppers together on one cutting board while chicken finishes cooking. If the chicken needs more time, leave it on, but be careful not to over cook it.  While cooked chicken rests for a few minutes add chopped vegetables and 3/4 cup (whole 6 oz container) red pepper pesto to warm, drained pasta and toss.   Cut chicken into 1/2" size pieces and add to pasta mixture and toss.  Add feta cheese and toss.  Serve immediately.  
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