This is a light, healthy and quick dinner with basil, tomato, goat cheese and balsamic vinaigrette a top fresh greens, penne pasta and grilled chicken.
Taziki’s Friday Pasta
3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta and chicken with vinaigrette; keep warm.
Spoon approximately 2-3 cups pasta and chicken onto lettuce; top with diced tomato, feta cheese and fresh basil, to taste.
So, here’s the deal: I cut the chicken portion in half, like the recipe writer suggests. It was plenty. I like to add a little mayonnaise to my balsamic vinaigrette to make it more creamy. The recipe does not call to season the chicken, but it needs it – even if it’s a bit of salt and pepper, or even better a Greek seasoning. Or, you can go get the real thing from a Taziki’s near you…it’s better.
I also served ours with Nann – a super yummy bread you can get at Harris Teeter. We grilled it for a couple of minutes with the chicken to make it warm. We dipped the Nann in fresh hummus from Cafe Rakka, a local restaurant in Hendersonville that we found from Diners Drive-ins & Dives. It’s worth the extra price. (photos below)
Recipe from Saving Money Living Life