Ingredients
4
boneless skinless chicken breasts (1 1/4 lb)
1/2
cup olive oil
1
teaspoon garlic-pepper blend
2/3
cup lightly packed fresh mint leaves
2
tablespoons lemon juice
1/2
teaspoon salt
1/4
teaspoon pepper
8
oz uncooked linguine
1
box (9 oz) frozen baby sweet peas
1
cup small fresh mozzarella cheese balls (6 oz)
1/4
cup chopped fresh chives
Preparation
Heat gas or charcoal grill. Brush both sides of chicken with 1 tablespoon of the oil; sprinkle with garlic-pepper blend. In blender, place remaining oil, the mint, lemon juice, salt and pepper. Cover; blend until smooth. Set aside.
Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board. Loosely cover; let stand 3 minutes.
Meanwhile, cook and drain linguine as directed on package, adding peas during last 3 minutes of cooking time. Toss linguine and peas with reserved mint mixture and the mozzarella; cover to keep warm.
Slice chicken crosswise. Place linguine mixture on platter or individual plates; arrange chicken on top. Sprinkle with chives.
