Ingredients:
- 12 ounces fusilli pasta
- 1.5 lbs bone-in chicken breast (or two large boneless breasts)
- 1.5 cups cherry tomatoes
- 4 large zucchini
- 1 small bunch basil
- 1/2 cup prepared pesto
- 6-8 ounces feta cheese
- 1 – 2 tbsp olive oil
- Salt and pepper for seasoning
Instructions:
- Preheat your grill.
- Bring a big pot of salty water to boil and cook pasta according to directions.
- Slice tomatoes and zucchini.
- Season chicken and zucchini with salt, pepper and olive oil and grill until done. Grill zucchini about 5 – 7 minutes per side. Grill chicken about 20 – 25 minutes split between hot and warm racks.
- Toss all ingredients together in a large bowl and garnish with chopped basil.
About Kath Eats Real Food
Kath, blogger at Kath Eats Real Food lives in Charlottesville, Virginia with her husband Matt and son Mazen. She is a a Registered Dietitian and blogging is her full-time job. She also writes about motherhood at Baby KERF. Her husband runs a bakery, Great Harvest Bread Co. in Charlottesville.
Kath started blogging in March of 2006 at Calorie King as she set out to lose 30 pounds. A year and a half later, at the request of family and friends, she decided to start a photo blog of her recipes and meals. She began blogging at Blogspot in September 2007, which then moved to WordPress, and finally to my her domain, KathEats.com. After working in public relations for a few years, she went back to school to become a Registered Dietitian in 2008.
For five years, Kath blogged three times a day: breakfast, lunch and dinner. You can see highlights of years of blogging on this page. In addition to food, recipes and life recaps, she has pages on oatmeal, blogger events, travel across the world (to Africa with Lipton Tea!), races, home organization, photography, blogging and groceries.
After her son Mazen was born, Kath slipped back to blogging once a day, and then in January 2013 she switched her format from diary style to topics with slices of life here and there. Read some of her nutrition-focused posts on this page. You can subscribe to KERF here. Read more at Kath Eats.
