Here is an easy and good one for a hot summer day, such as today! I got this recipe from the Martha Stewart website, in a desperate search for something new to eat that didn’t involve the oven! This one is great, and even better the second day when everything cools and the flavors meld. Eat it slightly warmed though, even on the second day. Try it!
Shells with Grilled Chicken and Mozzarella
Coarse salt and ground pepper
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 (I used regular mozzarella, cuz I’m pregnant and not supposed to eat fresh, boo!)
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill pan on stove. 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 instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add 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.