A couple of days ago I was watching a video of a guy cooking on a Blackstone. He was making chicken with pasta and using pesto. Here’s the link to the video. I remembered that I had a bottle of black garlic vinaigrette and thought I could use that instead of the pesto.
That’s two chicken breasts! They were so thick, I sliced each one into at least three slices, seasoned them with Celtic gray sea salt, Cajun Redhead, Italian Seasoning, black pepper and garlic powder.
I had mushrooms in the fridge, tomatoes and jalapenos in the garden so I used those and a box of penne pasta.
I love cooking on the Blackstone outside. Tossing food around, two tomatoes fell onto the concrete so I kicked them out into the yard – no mess on the kitchen floor to clean up!
Using olive oil, I browned the chicken breasts on both sides, sauteed the jalapeno peppers, added the mushrooms. I had already cooked the pasta so I added more olive oil to the right side of the grill, added the pasta, heated it, then added the tomatoes, mushrooms and peppers, poured some of the black garlic vinaigrette over it all, and served it with the chicken on top.
It was a quick and amazing dinner! And, of course, there are leftovers for at least one more meal.
Pat S/C says
Did You make the black garlic vingarette or was it”store bought”?
judy.blog@gmail.com says
Sorry. It was something we bought at Aldi but if I have a good garlic harvest this year, I’m going to try to make it.