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1.5 lbs boneless skinless chicken breasts
2/3 cup pomegranate juice or basalmic vinegar
1/2 TBS italian seasoning
salt and pepper
1/4 cup extra virgin olive oil
red pepper cut in half
zucchini cut in half
bundle of asparagus
red onion sliced in thick slices
Gluten Free Pasta for 6
2 and 1/2 cups fresh basil
1/2 cup Extra Virgin Olive Oil
2 cloves garlic
3/4 tsp salt (the salt makes up for the lack of parmesan cheese)
Split marinade in half. Marinade chicken in half of the marinade. With the other half, baste the chicken and veggies while you grill them on the grill. Cook pasta according to directions. (Go here to find out secrets of GF pasta.) Reserve a little of the starch from the boiled pasta while you drain it. (a tablespoon or two). This will help the pesto stick. Blend pesto ingredients in blender. Add the basil garlic and salt first, and then drizzle the olive oil in as it blends. Add a 2 (or more) tablespoons of pesto to the noodles (I try some of the noodles to make sure it's the right amount. Add more as needed. It's easy to over do it. The rest I freeze in ice cube trays for later). Cut chicken and veggies in roughly 1 inch cubes. Toss with pasta. Taste. Season with salt and pepper to taste.