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Serve Mediterranean Charred Tomato and Lemon Pasta with Chicken alongside a bright Rose, and you may as well call dinner done.
If you enjoy a great weeknight pasta, GRILLED, then you must try this dish.
If you are not a fan of capers or of green olives, try the marinade with diced red onion or Vidalia onion.
Ingredients for Mediterranean Charred Tomato and Lemon Pasta with Chicken
For the Chicken and Tomatoes
¼ tsp salt plus more to taste
¼ tsp pepper plus more to taste
1½ pints cherry tomatoes, all colors (we are using cherry berries in this recipe)
3 halved lemons
Fettuccine or spaghetti, cooked
Parmesan cheese for serving
In a dish, toss chicken thighs with capers or olives, 2 Tbsp olive oil, both Dijon mustards, ¼ tsp salt and ¼ tsp pepper. Marinate for at least 1 hour in the refrigerator, or overnight.
Prepare a pot of water with 1 tablespoon of olive oil for the pasta and bring to a boil. Cook pasta according to package directs and keep warm.
In a bowl, toss the whole cherry tomatoes and the halved lemons with remaining 2 Tbsp olive oil. Season tomatoes with salt and pepper to taste. Prepare a foil grill tray by folding each of the four sides up to create a makeshift tray. Spill the tomatoes and lemons onto the foil tray and move to the hot side of the grill. Be sure the lemons are cut side down during grilling.
Grill chicken, turning halfway through, until charred in parts and just cooked through, 15 to 20 minutes. Grill tomatoes and lemon halves until charred, 3 to 5 minutes. Serve chicken and tomatoes over fettuccine or spaghetti. Squeeze charred lemon halves over the top for added flavor and brightness to the dish. Serve with freshly grated Parmesan cheese.
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