Recently, I went to a "mom meetup" from a group I am apart of. Five of us new moms and our babies met up at a house and we did a meet & greet. The host, Christina, made a delicious pasta salad that I could not stop eating! So here is my version tonight, topped with blackened chicken. Thanks for the recipe idea, Christina!
Cook time: 30 minutes
For the chicken -
1.5 lb chicken cutlets or tenderloins
1 tsp paprika
1 tsp cajun seasoning
1 tsp sugar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp adobo
Salt, pepper to taste
1/2 stick butter, melted
1 12 oz box of pasta (tri-color rotini)
2 tbs olive oil
2 medium zucchinis, sliced then halved
2 shallots, finely chopped
2 tbs butter
Fresh mozzarella (~4 oz), either in balls or chopped up into bite size pieces
1/2 cup italian dressing
Grated Parmesan cheese
1. In a small bowl, mix seasonings for chicken rub. Coat chicken in butter, then dredge in the rub. Cook chicken on BBQ, medium high heat, for a total of 8-10 minutes - flipping halfway - until cooked through. Cut into bite size pieces (to later add to pasta).
2. Boil pasta per box directions. Strain and transfer into large serving dish.
3. Heat oil in medium sauté pan on medium heat. Cook shallots and zucchini for about 5 minutes, until tender. Add butter, and a pinch of salt. Add zucchinis and shallots to the pasta.
4. Add mozzarella, cooked chicken and Italian dressing, stirring until all pasta is coated. Sprinkle parmesan cheese and scallions on top. Serve warm to cool.