Kitchen Kettle Village
4
Entrees
2 Tbsp. Kitchen Kettle Tomato Jam
2 Tbsp. lime juice
12 whole leaves fresh basil, chopped or torn
1 c. Olive Basin Extra Virgin Olive Oil
2 boneless, skinless, chicken breasts, 6-8 oz.
1/2 lb. imported Angle Hair Pasta
1 large ripe tomato, cut into 1/2" cubes
1/4 tsp. granulated garlic
2 ears fresh white corn, cut off the cob. Discard cob.
4 scallions, cut angular in very thin slices
12 whole leaves fresh basil, chiffonade
1/2 c. butter
Place all marinade ingredients into a large non-corrosive bowl and blend well with a wire whisk. Keep refrigerated for up to 10 days.
Marinate the chicken breast in the refrigerator for 2-3 hours before grilling. Fire up the grill to high heat and grill sear the chicken breast on both sides. It's helpful to oil the grill to avoid chicken sticking.
Cook pasta per package instructions. When cooked, lightly oil the pasta and set aside.
In a sauté pan, melt half of the butter and add tomatoes and garlic. Toss until the tomatoes begin to release their juices.
Then add the corn kernels, scallions and the remaining butter. Cover and reduce heat to a simmer. Simmer for three minutes.
Place the pasta in a pasta bowl and pour sauce over the pasta; add basil leaves. Toss mixture until well coated.
Slice the chicken breasts across the grain in 4 slices each and arrange over the pasta.
