“Make It Snappy” is presented by Goldfish Swim School of Chapel Hill. With recipes that only take 45 minutes or less to prepare, Christy helps you stay afloat at dinner time!
This month my husband and I celebrate our 9th wedding anniversary. We were both born and raised here in Chapel Hill and we have such fond memories of dating in our shared hometown. We rediscovered familiar spots through a new lens, places we had each loved on our own, and would come to love together, as a couple.
Many of our cherished date nights were long dinners at 411 West on Franklin Street, which remains one of our favorite dinner destinations on the occasion that we get a night out on the town. With a whole pack of young boys on our hands, we don’t go out to eat as often as we used to, but we love to get creative and recreate our favorites at home. Though it is no longer offered on the menu, the 411 Pasta Salad was one of our all-time favorite meals in Chapel Hill and it has now become a weeknight staple for us. It’s light yet filling and it comes together in minutes. This dish is perfect for summertime dining al fresco!
My husband loves a hearty meal, so to sell him on an entrée salad, it must be spectacular. And this, my friends, is a spectacular salad. It opened his eyes to a flavor and texture combo that he’s never been able to forget: pasta on a salad. No, not pasta salad with macaroni and mayo, but a salad topped with short cut pasta noodles. Add in the crunchy bacon and this salad is a textural dream come true. While the original dressing on the 411 menu was listed as a “Creamy Italian,” it had a sweetness that balanced the tang of traditional Italian dressings. The closest bottled option I’ve found to match it is Simply Dressed Balsamic Vinaigrette which can be found in the refrigerated salad dressing case in the produce aisle at most grocery stores.
Chapel Hill has changed so much in the 11 years that we’ve been together and the (nearly) 40 years we’ve lived here, but thankfully 411 has stood the test of time. Next time the occasion arises, stop in for dinner at 411 West on Franklin Street to celebrate a Chapel Hill institution and make your own cherished memories.
GRILLED CHICKEN PASTA SALAD
By: Christy Bray Graves
SERVES: 4
INGREDIENTS
- 2 large, boneless, skinless chicken breasts
- 8 bacon slices
- 1 lb. box dried, short cut pasta noodles*
- 10 oz. salad greens of your choice**
- 1 – 14oz. can of artichoke hearts, rough chopped
- 1 – 12 oz. jar roasted red peppers, rough chopped
- 8 oz. mozzarella cheese, shredded
- Simply Dressed Balsamic Vinaigrette
- Salt and pepper
INSTRUCTIONS
- Preheat your grill to high heat and your oven to 425°.
- Cook the pasta according to the package directions, stopping it on the shortest recommended cooking time. If the box says to cook for 5-7 minutes, cook for 5 minutes to be sure the pasta is al dente and not too soft.
- Wrap each chicken breast in plastic wrap and use a mallet to pound the chicken until the entire breast is an even thickness, approximately 1 inch. Sprinkle with salt and pepper.
- Turn the grill down to medium heat and place the chicken on the grill over direct heat. Cook for 9 minutes, flipping halfway through. At the 9-minute mark, use a meat thermometer to check the internal temperature. Pull the chicken off the grill as soon as the thermometer hits 165°. Let the chicken rest for 5 minutes before slicing.
- Arrange bacon slices on a wire rack placed in a rimmed baking sheet. Bake at 425° for 10-15 minutes, keeping an eye on it to be sure it reaches your desired level of crispiness. Allow the bacon to cool before crumbling.
- Assemble salads by layering the greens, pasta noodles, grilled chicken, artichokes, and roasted red peppers. Top with the crumbled bacon, mozzarella cheese and balsamic vinaigrette. Serve and enjoy!
NOTES
*The original dish at 411 West featured rotini, but you can use farfalle, penne, gemelli, shells or campanelle, pictured here.
**My family likes a blend of spring mix and baby spinach.
As a wife and mom of three young boys, I often consider myself a master “chaos coordinator.” Between running our family business, Chapel Hill Toffee, managing our household and balancing busy schedules, I love to create quick and simple recipes that I know my family will enjoy – and my kids will actually eat!
My recipes are more of a guide than a perfect plan. I will always encourage you to use what you have on hand and make substitutions to suit your tastes. I invite you to share your own ideas, questions and final products with us on Facebook and on Instagram by tagging @christybgraves and @wchlchapelboro.
Chapelboro.com does not charge subscription fees. You can support local journalism and our mission to serve the community. Contribute today – every single dollar matters.
May 11, 2021 at 03:20AM
https://ift.tt/3uISE7q
Make It Snappy: Grilled Chicken Pasta Salad - Chapelboro.com
https://ift.tt/31oM9uv
Pasta
No comments:
Post a Comment