Macaroni With Grilled Veggies and Chicken

Photo: Lady Catherine Gourmet

Ingredients

1 box of your favorite macaroni

1/2 pound of boneless chicken breast –sliced (left over or fresh)

1 bunch of scallions- chopped into large pieces

8 sun dried tomatoes – sliced

8 cloves of garlic – chopped

1 healthy handful of parsley – coarsely chopped

1 handful of cilantro – coarsely chopped

1/4 cup of craisins – (cranberry raisins)

4 jars oz. of marinated artichoke hearts (drained) – reserve the marinade

1 cup of coarsely chopped fresh breadcrumbs or coarsely chopped croutons

1/2 Juice of lemon

Olive oil

Fresh Grated Romano Cheese

Dashes of Fresh black pepper

Preparation

Heat a griddle or large frying pan and drizzle a little olive oil. Place the scallions, sun dried tomatoes, garlic, parsley, cilantro and sauté or grill for a minute - Do Not Over Cook and wilt everything! Add the craisins, artichoke hearts toss and remove the veggies from the heat.

Grill the sliced chicken breast with a drizzle of olive oil, until golden and beautiful and remove from heat.

In a small bowl combine the reserved artichoke marinade, ¼ cup of olive oil, the lemon juice and stir.

In a large frying pan or on a griddle drizzle a little olive oil and add the coarse bread crumbs with an extra clove or two of chopped garlic and sauté until the bread crumbs are golden. Remove from the heat and set aside.

Prepare the macaroni as directed on the box. (Al-dente!)

Combine the macaroni with the veggies add the sliced chicken, the bread crumbs and toss.

Drizzle the marinade over the macaroni and grate the Romano cheese. Grind fresh black pepper over the macaroni and toss.