- Rating:
- Servings:
- 7 (8 ounce servings)
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 10 ounces Boneless and Skinless Chicken Breasts
- 8 ounces Orzo Pasta
- Olive Oil as needed
- 6 ounces Muscato Grapes (use Green Muscato Grapes) halved
- 6 ounces Muscato Grapes (use Red Muscato Grapes) halved
- 1/2 cup Good Quality Crumbled Bleu Cheese
- 1/2 teaspoon Organic Grinder Rainbow Peppercorn
Directions
Prepare BBQ grill.
Season the chicken with salt and pepper. Cook the chicken over medium/hot coals, turning often, until done. Let the chicken cool. While the chicken is cooking, prepare the pasta. Cook al dente; drain; toss with a little olive oil; mix in the cheese and cool. Slice the chicken on the bias. Gently toss all of the ingredients together, adjust the seasonings and serve.
Note:
Orzo is rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups and pasta dishes like this one.
