Grilled Chicken Flavor Guide
There are oh so many delicious ways to prep chicken for the grill. Here are just a few flavor suggestions to get you started. Vacuum seal your chicken in a Fresh & Save container or bag to speed up marinating time.
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SERVINGS
4-6
INGREDIENTS
- Salt
- 1 pound dried orecchiette pasta
- 2 tablespoons olive oil
- 1 pound pork sausage, casings removed
- 3⁄4 pound Swiss chard, stems removed, roughly chopped
- 1⁄4 cup chicken stock
- 1⁄2 cup grated Parmesan cheese
- 1 teaspoon lemon zest Pinch of red pepper flakes
HOW TO MAKE IT
- Bring a large cast-iron cocotte of water to a boil, salt it, and cook the orecchiette according to the package instructions to al dente. Drain and set aside.
- In a large cast-iron cocotte, heat the oil over medium heat. Add the sausage and cook until cooked through and browned, 5 to 7 minutes, breaking up large pieces of meat. Add the chard and chicken stock, cover, and cook for 2 to 3 minutes, until the chard is wilted.
- Uncover and fold in the pasta. Heat briefly to allow some excess liquid to evaporate, then fold in the cheese and lemon zest. Season with salt, add the red pepper flakes, and serve immediately.
