This is one of my favorite pasta dishes. My friend Leslie made this for me several years ago and I was surprised at the depth of flavor in this simple looking dish.
Red peppers, corn, fresh basil are all plentiful right now. By roasting the peppers and the corn extra flavor develops. Grilling the marinated chicken just adds more smokey flavor. Balsamic vinegar and oil dresses the dish and chopped fresh basil dresses it up.
Try it this summer--you will love it. By the way, this is a Bobby Flay recipe before he was "Bobby Flay!".
Chicken Bow-Tie Pasta
3 boneless, skinless chicken breasts
½ cup soy sauce
2 T Ginger, chopped
2 cloves garlic, chopped
2 ears of corn roasted
2 red peppers roasted
1 pound farfalle pasta
3 T basil chiffonade (or 1 T dry basil)
Salt and pepper to taste
3 T balsamic vinegar
½ c olive oil
Place soy sauce, ginger, and garlic in small sauce pan and bring to a boil. Remove from the heat and let sit for ½ hour. Place the chicken breasts in a shallow dish and pour marinade over. Cover and place in the refrigerator for at least 4 hours. Season with salt and pepper and grill. Remove to a plate and let sit for 10 minutes. Slice crosswise into strips.
Preheat the oven to 350 degrees. Remove all the silk and all but one layer of the husk; dip each ear into water to moisten. Arrange the corn on a baking sheet and roast for 45 minutes. Scrape kernels from the ears with a knife.
Roasted Red Peppers:
Preheat oven to 350. Place peppers on a baking sheet and roast 25 minutes. Remove from the oven and place in a brown paper bag for 5 minutes. Peel the blistered skin away from the pepper flesh and seed the peppers. Slice into strips.
Place the vinegar and oil in a small bowl and wish to mix. Season with salt and pepper.
Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and place in a large bowl. Add chicken, corn, and peppers and toss with the vinaigrette. Season with salt and pepper and add the chopped basil if using fresh basil.