|2 1/2 cups||CATELLI® GLUTEN FREE FUSILLI|
|Tryit Editor v3.01||whole chicken breast (or two chicken breast halves)|
|3 tbsp||olive oil|
|1 tbsp||chopped fresh thyme leaves|
|1 cup||halved red grapes|
|1/3 cup||pecans, toasted and coarsely chopped|
|2 tbsp||minced chives (or green onion)|
|1/2 cup||Greek yogurt|
|3 tbsp||freshly squeezed orange juice|
|2 tbsp||fresh chopped mint|
|1/4 tsp||salt (or to taste)|
|1/4 tsp||freshly cracked pepper|
|zest from 1-2 oranges|
On a cutting board, lay a piece of parchment paper. Put the chicken breast halves on it, about 2 inches apart. Lay another piece of parchment paper over top. Using a rolling pin, meat mallet or other heavy object, pound the chicken until they are about 1/2 inch thick throughout.
Remove the top piece of parchment. Sprinkle each breast with salt and pepper, the thyme leaves, and orange zest. Drizzle with 1 tbsp olive oil.
Get a good skillet nice and hot over medium to medium high heat. Add 1 tbsp olive oil, swirl it around, and then add the chicken breasts, plain side down. Let them sizzle and pop, cooking away until the meat is golden. At this point, get your spatula underneath a breast and flip it over so that the thyme/orange zest side is down. Cook for about 3-4 minutes, until that side is golden as well. Remove from the pan and let the meat rest until it's room temperature before chopping into 1/2 inch cubes. As the chicken is cooling, cook the pasta according to package directions. Drain well and let cool.
In a large bowl, toss together the pasta, halved grapes, chives, pecans, and chicken. Set aside. In a small bowl, whisk together all the dressing ingredients. Pour over the pasta mixture and toss well. Season with salt and pepper to taste.