Tuscan Grilled Chicken with Burst Cherry Tomatoes and Angel Hair Pasta

Ingredients

For the Chicken (skip this if using rotisserie or deli sliced chicken strips)

1. 3 chicken breasts (about 2lbs total), butterflied and sliced in half lengthwise to make 6 cutlets and pounded to even thickness – about ¼ inch thick all around
2. ⅓ cup mayo (Use Kewpie if you can get it… the real stuff from Japan, not the knock-off. It’s a little pricey, but it’s totally worth it – or any mayo is fine)
3. 1 teaspoon each: dried or fresh thyme, rosemary and oregano (or 1 tablespoon dried Italian seasoning)
4. 1 teaspoon Aleppo chili flakes
5. ½ teaspoon Sumac (optional – it adds an earthy, lemony flavor)
6. 2 cloves garlic grated on a microplane – or finely minced
7. 1 teaspoon Diamond Crystal Kosher Salt
8. ¼ teaspoon MSG (optional, and no – it’s not bad for you)

For the Burst Cherry Tomato Pasta

1. 2-3 tablespoons regular olive oil, or other oil suitable for sautéing
2. ¼ cup Extra Virgin Olive Oil, divided
3. 1 medium shallot, finely minced
4. 5 cloves garlic, slivered
5. 12 oz cherry or grape tomatoes, halved
6. ½ teaspoon Kosher salt
7. ½ teaspoon Aleppo chili flakes
8. ¼ teaspoon MSG (see note/rant above)
9. 2 more cloves garlic, grated on a microplane – or finely minced
10. 12oz angel hair pasta, cooked according to package directions
11. Torn basil
12. Freshly grated parmesan, for serving

Instructions – Prep

1. Begin by marinating the chicken – combine all ingredients and mix well in a medium bowl. Leave at room temperature for 30-45 minutes, or cover and refrigerate for up to 24 hours
2. Next, get the cherry tomatoes marinating – mix them in a medium bowl with 2 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, ½ teaspoon Kosher Salt, ½ teaspoon Aleppo chili, ¼ teaspoon MSG, and 2 cloves grated garlic
3. Mince shallot and sliver garlic
4. Get water going for pasta
5. Tear basil leaves

Instructions – Cook

1. Heat a 12 inch Cast Iron Skillet or 5 quart stainless steel sauté pan laced with 2 tablespoons oil over medium heat
2. Add slivered garlic and minced shallot, stirring occasionally, until shallot and garlic becomes soft, but do not allow to brown
3. Reduce heat to low; add marinated cherry tomatoes and all the accumulated juices to the pan with garlic and shallot, and allow to slowly cook, stirring occasionally, until tomatoes just begin to break and release their juices
4. Reduce heat to very low, and cover to keep warm
5. Next, grill the chicken – heat a grill or grill pan to high heat. Oil grates and lay chicken breasts carefully on grates. Allow to cook, undisturbed and uncovered, until cooked through 80% of the way until nicely marked. Flip chicken breasts and allow to cook through the rest of the way, until an instant read thermometer registers about 155°F internal
6. Remove from grill and cover tightly with foil
7. Cook pasta according to package directions; drain and drizzle 2 tablespoons Extra Virgin Olive Oil and toss, to keep it from sticking together (this is one of the few times you should do this)
8. Toss pasta in tomato mixture; return to medium heat, add torn basil leaves and continue to toss until everything is well incorporated
9. To plate: place 1 serving pasta in the center of the plate; slice chicken breast and place on top; garnish with more torn basil and freshly grated parmesan

Side Dish Suggestions:

1. Roasted or grilled Asparagus
2. Garlic Bread