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Grilled Summer Chicken Pasta Recipe


Executive Chef Gracie at Gracie's 21st Century Cafe and Catering developed this fabulous pasta salad that would be perfect for a summer picnic.


  • Marinade:
  • 2 Tbsp. Kitchen Kettle Tomato Jam
  • 2 Tbsp. lime juice
  • 12 whole leaves fresh basil, chopped or torn
  • 1 c. Olive Basin Extra Virgin Olive Oil
  • Chicken Breast:
  • 2 - 6-8 oz. boneless, skinless, chicken breasts
  • The Pasta:
  • 1/2 lb. imported Angle Hair Pasta
  • 1 large ripe tomato, cut into 1/2" cubes
  • 1/4 tsp. granulated garlic
  • 2 ears fresh white corn, cut off the cob. Discard cob.
  • 4 scallions, cut angular in very thin slices
  • 12 whole leaves fresh basil, chiffonade
  • 1/2 c. butter


Place all ingredients into a large non-corrosive bowl and blend well with a wire whisk. Keep refrigerated for up to 10 days.

Chicken Breast:
Marinate the chicken breast in the refrigerator for 2-3 hours before grilling. Fire up the grill to high heat and grill sear the chicken breast on both sides. It's helpful to oil the grill to avoid chicken sticking.

The Pasta:
Cook pasta per package instructions. When cooked, lightly oil the pasta and set aside. In a sauté pan, melt half of the butter and add tomatoes and garlic. Toss until the tomatoes begin to release their juices. Then add the corn kernels, scallions and the remaining butter. Cover and reduce heat to a simmer. Simmer for three minutes. Place the pasta in a pasta bowl and pour sauce over the pasta; add basil leaves. Toss mixture until well coated. Serve with a good grated Pecorino Romano, or enjoy an Asiago cheese for sprinkling over the pasta at will.

The Presentation:
Slice the chicken breasts across the grain in 4 slices each and arrange over the pasta!


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