This delicious pasta dish is easy to prepare and perfect for those hot summer days. You can grill the chicken up to two days ahead also.
coarse salt and ground pepper
vegetable oil for grill grates
1-1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated fresh Parmesan, plus
more for serving
2 tablespoons butt
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long. Cook pasta until al dente, according to package directions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combinedd reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
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