Pasta with garden fresh vegetables and grilled chicken

Marinate two chicken breasts in 1/4 cup vegetable oil, 1 T. freshly chopped rosemary, 2 t. fresh basil finely chopped, salt and pepper.

Put in the refrigerator for at least two hours.

Turn the grill on to high and heat for 10 mintues. Grill the chicken on both sides (don't forget to do the 10/2 grill lines!) turn the grill down to medium. It takes a lot of time to cook through a thick chicken breast so check for the internal temperature to make sure it is done.

I am using my garden vegetables up to I chopped up two fresh large tomatoes, a small zucchini and a Japanese eggplant.

Finely chop half an onion and mince two garlic cloves.

Heat a skillet and gently saute the onion and garlic. Add the tomatoes and other vegetables until all the vegetables are soft. Salt and pepper to taste.

Cook until done some bow tie pasta. Drain and toss in the vegetables.

When chicken is done slice into bit-sized pieces and add to the sauce.

Louise (made the pastry) and I (made the filling) for an apricot pie today. I think it is my favourite of all fruit pies. Yum.