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

Kosher salt                                                          ½ teaspoon

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

Lemon juice                                                    1 teaspoon

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

Whole Eggs (Large)                                         2 each

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.

For the Dish:

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!