A friend was asking my suggestion what he should make for dinner. I thought for a minute about a few things I had a craving for and are in season, combined his suggestion for whole wheat pasta, and put this recipe together.
Fresh Summer Salad
-1/2c olive oil
-1 medium red onion
- 3 ears of sweet corn
-1 pint of grape tomatoes
-1 lemon
-1 cup feta cheese
-2 cups sugar snap peas
-4 skinless, boneless chicken breasts
-1 tsp herbs de Provence
-1 TBSP fresh oregano, chopped or 1 tsp dried oregano
-1lb whole wheat penne pasta
-salt and pepper
Juice one lemon and whisk with 1/4 c olive oil in a small bowl. In a deep dish, place chicken breasts and season with salt and pepper. Pour lemon mixture over chicken breasts and marinate for at least 30 minutes.
Preheat grill (or you can saute.) Grill chicken breasts 8-10 min per side.
While the chicken cooks, boil the corn for about 5 minutes, then set aside to cool. Prepare the water for the pasta and bring to a rolling boil. After salting the water, cook the pasta according to the instructions on the package. While the pasta boils, preheat a saute pan with 2 TBSP olive oil and saute the red onion for 8 minutes. When onions are soft and caramelized, place in a large mixing bowl. Add 2 TBSP olive oil to the same saute pan and saute peas for 3-4 minutes. Add the peas to the onions in the bowl.
Take each ear of corn and slice off the kernals with a sharp knife. Add corn to the onions and peas. When the chicken is done, cut it up into cubes. Add it to the bowl and combine the grape tomatoes, feta, cooked pasta, oregano and herbs de provence.
Stir and serve warm or chill for at least 2 hours before serving.
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