*Ingredients
+FOR THE VINAIGRETTE:
°30 ml (2 tbsp.) balsamic vinegar
°45 ml (3 tbsp.) minced basil
°45 ml (3 tbsp.) pine nuts
°45 ml (3 tbsp.) grated parmesan
°85 ml (1/3 cup) olive oil
°85 ml (1/3 c) sun-dried tomatoes
°Salt & pepper to taste
+FOR THE SALAD:
°375g penne
°1 pepper
°1 zucchini
°1 onion
°10 asparagus
°30 ml (2 tbsp. ) olive oil
°3 chicken breasts, skin removed
°15 ml (1 tbsp.) sun-dried tomato pesto
°5 ml (1 tsp) chopped thyme Salt and pepper to taste
*Preparation
In salad bowl, mix all ingredients for vinaigrette and set apart.
In pot of boiling salt water, cook the pasta al dente. Draining and let cool.
Preheat barbecue to medium-high.
Slice the vegetables and break off the woody part of the asparagus. Drizzle with olive oil.
Brush the breasts with pesto and sprinkle with thyme. Salt and pepper.
On the hot and oiled grills, cook the breasts for 15 minutes, until the inside of the flesh has lost its pink color.
Flip halfway through cooking.
Grill the vegetables on the barbecue for 2 to 3 minutes on each side.
Mince the chicken breasts.
In a salad bowl, combine the vegetables, pasta and chicken.
Pour in the dressing and toss.
Enjoy !
