Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts

How to Make Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts

1. 1

   Step 1: Make the lemon-herb marinade

   In a bowl whisk together olive oil, juice and zest of the lemons, minced garlic, dried oregano and about three-quarters of the salt-and-pepper. Reserve 1 tablespoon of the dressing for the pasta before adding the chicken to avoid cross-contamination. Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over it, and refrigerate for at least 20 minutes (up to 2 hours) to develop flavor.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 3 tbspExtra-virgin olive oil
   • 2 largeLemons (zest + juice)
   • 3 clovesGarlic cloves, minced
   • 2 tspDried oregano
   
2. 2

   Step 2: Cook the pasta

   Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and toss immediately with a tiny drizzle of olive oil to prevent sticking. Let the pasta cool slightly while you finish the next steps so it’s warm but not steaming.

   For this step

   • 12 ozPasta (penne or farfalle)
   
3. 3

   Step 3: Toast the pine nuts

   Heat a small dry skillet over medium heat and add the pine nuts, stirring frequently until they are fragrant and golden, about 2–3 minutes. Transfer them to a plate to stop the cooking so they don’t burn. Toasting early frees up the grill timing and adds a crunchy, nutty contrast to the finished dish.

   For this step

   • 1/4 cupPine nuts
   
4. 4

   Step 4: Grill the chicken

   Preheat the grill to medium-high and oil the grates. Grill the marinated chicken 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C) at the thickest part; timing will vary by thickness. Transfer the chicken to a cutting board and let rest 5–8 minutes before slicing thinly against the grain.
   
5. 5

   Step 5: Assemble the pasta salad

   In a large bowl combine the warm pasta, arugula, toasted pine nuts and grated Parmesan. Add the reserved tablespoon of dressing and a splash of the reserved pasta water if needed to loosen the mixture, then toss gently to coat. Taste and adjust with the remaining salt and pepper or an extra squeeze of lemon if you want a brighter finish.

   For this step

   • 4 cupsArugula
   • 1/2 cupGrated Parmesan cheese
   
6. 6

   Step 6: Slice the chicken and serve

   Slice the rested chicken and arrange on top of or mixed into the pasta salad, then finish with a drizzle of olive oil and a sprinkle of additional Parmesan if desired. Serve warm or at room temperature for an ideal light entrée that’s perfect for outdoor dinners and grilling season.
   

1. In a bowl whisk together olive oil, juice and zest of the lemons, minced garlic, dried oregano and about three-quarters of the salt-and-pepper. Reserve 1 tablespoon of the dressing for the pasta before adding the chicken to avoid cross-contamination. Place the chicken in a shallow dish or zip-top bag, pour the remaining marinade over it, and refrigerate for at least 20 minutes (up to 2 hours) to develop flavor.
2. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and toss immediately with a tiny drizzle of olive oil to prevent sticking. Let the pasta cool slightly while you finish the next steps so it’s warm but not steaming.
3. Heat a small dry skillet over medium heat and add the pine nuts, stirring frequently until they are fragrant and golden, about 2–3 minutes. Transfer them to a plate to stop the cooking so they don’t burn. Toasting early frees up the grill timing and adds a crunchy, nutty contrast to the finished dish.
4. Preheat the grill to medium-high and oil the grates. Grill the marinated chicken 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C) at the thickest part; timing will vary by thickness. Transfer the chicken to a cutting board and let rest 5–8 minutes before slicing thinly against the grain.
5. In a large bowl combine the warm pasta, arugula, toasted pine nuts and grated Parmesan. Add the reserved tablespoon of dressing and a splash of the reserved pasta water if needed to loosen the mixture, then toss gently to coat. Taste and adjust with the remaining salt and pepper or an extra squeeze of lemon if you want a brighter finish.
6. Slice the rested chicken and arrange on top of or mixed into the pasta salad, then finish with a drizzle of olive oil and a sprinkle of additional Parmesan if desired. Serve warm or at room temperature for an ideal light entrée that’s perfect for outdoor dinners and grilling season.