|1||pkg PERDUE® HARVESTLAND® Organic Chicken Breast|
|8||ounces orecchiette pasta|
|2||cloves garlic, whole and peeled|
|8||ounces green beans, trimmed and cut into 1-inch pieces|
|1 1/2||lbs. heirloom tomatoes, chopped|
|1/2||cup basil, leaves sliced into ribbons|
|1||lemon, zested and juiced|
|1/4||cup plus 2 tsp. extra-virgin olive oil|
|1/4||tsp. black pepper|
|4||ounces fresh mozzarella (regular or smoked), cubed|
|1/4||cup grated Parmesan cheese, if desired|
|Olive oil for garnish, if desired|
Bring a large pot of salted water to a boil. Add the orecchiette and garlic cloves and cook until the pasta is al dente, about 9 to 11 minutes. Add the green beans during the last 7 minutes of cooking. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing. Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine.
Lightly brush the chicken breasts with 2 teaspoons of olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the breasts for about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let it rest for 1 to 2 minutes, slice into strips and add to the pasta and green beans.
Whisk together the lemon juice, lemon zest, remaining salt and black pepper. Mash the cooked garlic cloves and add to the lemon juice. Whisk in the olive oil and pour over the orecchiette and chicken. Add the mozzarella cubes and toss to combine all the flavors.
Divide among 4 pasta bowls. Drizzle with extra olive oil and top with grated Parmesan if desired.
You can substitute asparagus, broccoli or even spinach for green beans if desired.