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If you serve a pasta salad warm is it a salad? Or just another pasta dish? Fistfuls of tender herbs puts this one convincingly in the salad camp. And if there’s any doubt that I’m telling the truth, the whole thing gets dressed with a lemony roasted garlic vinaigrette. It’s as good at room temp as it is warm so don’t sweat it if it cools off. But you do want to toss the herbs with the pasta and chicken while they’re still warm—it’s all about the wilt. Use whatever tender summery herbs you have around—mint leaves, torn dill, chopped chives or tarragon and whole basil leaves. The more the better!
Ingredients:
2 tbsp (30 mL) plus 1/3 cup (80 mL) olive oil
3 cloves garlic, peeled
4 cups (1 L) water
Salt
4 boneless, skinless chicken thighs
1 cup (250 mL) fregola or orzo
3 tbsp (45 mL) freshly squeezed lemon juice
Pepper
2 to 3 cups (500 to 750 mL) loosely packed tender herbs (see recipe intro)
Directions:
1. Heat 2 tbsp (30 mL) oil in a medium pot over low. Add the garlic cloves and cook until golden all over, turning every once in a while, about 10 minutes total.
2. Add the water and 2 tsp (10 mL) salt. Increase the heat to medium and bring to a boil. Submerge the chicken thighs, return to a boil, cover and cook for 12 minutes or until the juices run clear. Remove the thighs to a board and the garlic cloves to a large platter.
3. Add the pasta to the now flavourful stock and cook until al dente. Meanwhile, tear the chicken into bite-sized pieces using a couple of forks. Mash the garlic on the platter.
4. Drizzle the remaining 1/3 cup (80 mL) oil over the garlic and stir in the lemon juice. Season with salt and pepper.
5. When the pasta is done, remove 1/3 cup (80 mL) of the stock and add to the platter. Drain the pasta and add to the platter. Add the chicken pieces and herbs. Give everything a toss and serve. Serves 4 to 6.
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