Grilled Chicken and Pesto Pasta with Kalamata Olives and Greek Feta Cheese
by Jacksonville Inn Chef, Bill Heubel
Serves 4
Chicken:
Boneless, skinless chicken breast 4ea
Kosher salt ¼ teaspoon
Black pepper finely milled pinch
Garlic, freshly chopped fine 1 teaspoon
Paprika ½ teaspoon
Rosemary, freshly chopped ½ teaspoon
Canola Oil 1 tablespoon
Mix all ingredients together with oil and rub all over chicken. Allow to marinate for 30 minutes in the refrigerator. Heat grill and cook until done. Reserve warm until ready to use.
Grilled Vegetables:
Zucchini 1 each
Red onion, peeled 1 each
Portabello mushroom 1 each
Red bell pepper 1 each
Olive oil 1 tablespoon
Balsamic vinegar 1 tablespoon
Black Pepper freshly milled ½ teaspoon
Slice all vegetables into ½ inch slices. Toss with oil, vinegar, salt and pepper. Grill on high heat until slightly tender but al dente. Cut into 1 inch pieces and reserve warm.
Pesto:
Yields about 1 cup
Basil leaves tightly packed 2 cups
Spinach leaves, tightly packed 1 cup
Pine nuts, toasted 1 tablespoon
Garlic, fresh chopped 1 teaspoon
Parmesan cheese, fresh grated ¼ cup
Olive oil, extra virgin ½ cup
Kosher salt ¼ teaspoon (or to taste)
Place all ingredients into a food processor and process for about 90 seconds or until all ingredients are blended and bright green. Reserve.
Pasta:
Yield about 1pound fresh pasta
Semolina 1 tablespoon
All purpose flour 2 cups + 2 teaspoons
Egg Yolks 6 each
Olive Oil ½ teaspoon
Kosher salt pinch
Place all ingredients in a mixing bowl and mix by hand until dough comes together. Remove from bowl and place on counter and kneed for about 5 minutes until smooth. Cover in plastic film and refrigerate for 20 minutes. Remove and roll out to desired thickness using pasta machine. When ready to cook, place in lightly salted boiling water for 2-4 minutes. Drain and toss with 1 teaspoon olive oil and reserve, keeping warm.
Greek feta cheese 4 ounces
Kalamata Olives, pitted and sliced 2 ounces
Sundried tomatoes 2 ounces
Choose your favorite large pasta bowls. Toss together pasta with pesto and grilled vegetables. Divide evenly into the pasta bowls and sprinkle with cheese, olives and sundried tomatoes. Slice chicken and fan out over the top. Enjoy.
This is a perfect dish that celebrates Southern Oregon’s bountiful Summer harvest. A quick stop at the local grower’s market will supply you with virtually all the ingredients to make this fantastic dish at home. Paired with Valley View Winery’s Anna Maria Viognier, you’ll have a meal to remember. Don’t feel constrained to using just the vegetables listed above. Any vegetables that grill well will work. Experiment with grilled shrimp or even top sirloin. Don’t like feta cheese, finish it with parmesan. Better still, stop by the Inn and have this dish prepared with fresh produce from 7 Oaks Farm and other local producers. Dine in our patio for an extra special treat. Cheers!
[…] not make the print issue. For you food lovers, check out the array of flavorful photos I snapped as Chef Bill Huebel of the Jacksonville Inn prepared my all-time favorite pesto-pasta dish! Fans of Kay Faught’s […]