This was a very simple dish to prepare, partly because it was made with leftover ingredients.
It consists of:
Cooked Fiore Tri-Colored Pasta
Grilled Chicken Breast (I cut up a leftover grilled chicken breast, that was marinated in pesto, into bite size pieces)
Pesto (I made pesto a few weeks ago and froze some in 3 small containers-I used one for this dish)
Fresh Chopped Parsley
Jarred Red Roasted Peppers
Extra Virgin Olive Oil
Grated Parmigiano Cheese
I mixed all of the above ingredients in a large bowl and refrigerated it overnight to marinate. I told you it was easy!
Chicken and Broccoli Salad
I tossed it all together with e.v. olive oil and sprinkled the top with some grated parmigiano cheese. It sounds simple, because it is- but let me tell you the flavor was fantastic. I was suprised at how good it tasted. I think the croutons did it!!!!
Today I was thinking about marinades. As I mentioned above, I had originally marinated the chicken breasts in pesto before grilling them. There are so many different marinades that work well with chicken, but somehow I always tend to gravitate towards pestos or olive oil and vinegar based ones. I once used a bottled ginger and garlic dressing and it was the most tender piece of chicken I ever made, and I can' t figure out why.
3 Questions I would really like answered: Do you marinate your chicken before cooking? Do you think it makes the chicken more tender? What is your favorite marinade?