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Ingredients
For the chicken breasts:
4 chicken breasts, bonless skinless
2 teaspoons capers
3 lemons juiced
5 teaspoons dry basil
For the pasta salad:
1 pound penne cooked to aldente
2 tablespoond olive oil
1 tablespoon dry basil
1/2 lemon juiced
2 cups pre-packaged diced tri-color peppers
1 cup you favorite italian dressing
Directions
Get grill hot
For the chicken breasts:
Lay chicken out and pound each breast with the back of a spoon
Lay out 4 pieces of aluminum foil, place each breast on the foil
Season each breast with 1/2 lemon juiced, 1 teaspoon basil, 1/2 teaspoon capers, salt and pepper to taste
Wrap chicken up in the foil and place on grill
Let cook for 30 minutes
For the pasta salad:
Lay out a sheet of foil place peppers on top season with basil, lemon, salt and pepper
Wrap foil around peppers seal up and put on grill, let cook for 10 minutes
remove peppers from grill toss with pasta, olive oil and italian dressing
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