Macaroni Grill Copycat Recipe
2 chicken breasts, pounded thin
1/2 cup extra virgin olive oil
Sea salt and pepper
1 teaspoon chopped garlic
5 oz. grape tomatoes, halved
1/4 teaspoon red pepper flakes
1 tablespoon fresh basil, julienne cut
6 oz. pomodorina sauce (can substitute good spaghetti sauce)
8 oz. capellini or angel hair pasta
sea salt and pepper
8 pieces fresh mozzarella, quartered
6 basil leaves for garnish
1/2 cup fresh arugula
1/2 cup lemon olive oil
1/2 one lemon
Boil the pasta. While pasta is cooking, season the chicken breasts with salt and pepper and put them on a grill (if you don't have an outdoor grill, a George Foreman will work too). Grill evenly on both sides to an internal temperature of 165 degrees.
When the chicken is half done, saute olive oil and garlic in a heated saute pan until golden brown. Add grape tomatoes to the pan and cook for one minute until tomatoes start to soften, then add the salt, pepper, red pepper flakes, and basil. Finally, add pomodorina sauce.
By now the pasta should be ready. Add pasta to the pan and toss ingredients until well incorporated. Plate the pasta and tomatoes to one side and garnish with quartered mozzarella and basil leaves. Pile arugula in a corner, and place the chicken breasts across from the pasta. Ladle the lemon olive oil lightly over the chicken and arugula.