Zucchini and Cherry Tomato Orecchiette with Grilled Chicken

At least twice a week, hot or cool day , my body screams for carbohydrates. And not only bread which i manage to eat every day, but pasta. I love pasta, and during the summer months i skip the heavy cream sauces and stick to olive oil and garlic, topped with lots of fresh herbs. You can toss just about any grilled veggie or meat with your pasta and the final dish will be a success.

Ingredients:

1 lb orecchiette, cooked to package instructions

1 zucchini shredded

24 grape tomatoes

2 ears of corn off the cob

4 cloves of garlic, thinly sliced

2 chicken breasts

salt and pepper to taste

2 +1 tablespoons of olive oil

handful of parsley and basil chopped

Clean chicken breasts of any extra fat, run a long chef knife across the breast, slice into 3 thin fillets each

breast. Sprinkle with salt and pepper.

Heat a large frying pan with 1 tablespoon of olive oil. Add chicken fillets, and fry each for about 2-3 minutes a side or until done. Set the aside. When cooled to the touch, using 2 forks or your fingers, pull chicken apart.

Heat a large frying pan with 2 tablespoons of olive oil and garlic. Add chicken, corn, zucchini and tomatoes. Toss with cooked pasta. Add fresh herbs. Serve warm.