Pasta Salad w/ Arugula Pesto, Chicken, and Tomatoes

Ingredients

• 1 pound boneless, skinless chicken breasts
• Olive oil
• Salt
• Pepper
• Essence, recipe follows (we love to use extra to roast with potatoes)
• 1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
• 1/2 cup packed fresh parsley leaves
• 1/2 cup lightly toasted walnuts
• 2 teaspoons minced garlic
• 1/2 cup grated Parmesan
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/2 cup olive oil
• 1 pound penne pasta
• 1 quart grape or cherry tomatoes, halved
• 1 1/4 cups crumbled feta
• 1/2 cup roughly chopped pitted olive-cured olives

Directions

Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes. 

In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the EV olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.


Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and shock in an ice bath and place in a bowl. Toss with some olive oil so it doesn't stick.


Toss the pasta with the arugula pesto, to taste. Let cool, cover with plastic wrap, and refrigerate until well chilled. Toss the cubed chicken, red and yellow tomatoes, feta, and olives to the pasta, and toss to combine. Adjust the seasoning, to taste, and serve, garnished with baby arugula.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Green Beans with Cherry Tomatoes from Allrecipes.com

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Directions

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Servings: 6

Pasta with Chery Tomatoes and Arugula

1 Pint cherry tomatoes, halved if small, quartered if large
1 Large garlic clove, minced or put through press
1 Tbs balsamic vinegar
2 cups+ arugula leaves, coarsely chopped
2 Tbs chopped fresh basil
2 Tbs evoo
3/4lb fusille, farfalle, or orecchiette
1/4 cup freshly grated Parmesan or ricotta salata

1) Combine cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.

2) Meanwhile, bring a pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomoatoes, sprinkle on cheese, and serve.

Yeild: 4