Penne with Chicken, Plum Tomatoes and Cucumbers in Basil Vinaigrette

This is a pleasing summertime meal served hot or cold. The cucumbers are a great addition. Serve with plenty of freshly grated parmesan cheese.

• 1 pound of skinless, bonless chicken breast
• 1 Tblsp minced garlic
• 1 Tblsp olive oil
• 2 lb plum tomatoes, cut into 1/2 inch cubes (about 3 cups) 1/2 cup olive oil
• 1/4 cup chopped fresh basil
• 2 Tblspn white wine vinegar
• 1/2 tspn salt
• 1 pound penne or other long tubular pasta
• 1 medium cucumber, pared, halved lengthwise, seeds removed, and sliced thing into half moons
• 1/2 cup chopped red onion
• 1/2 cup chopped roasted red bell peppers

Combine the tomatoes, oil, basil, vinegar, and salt in a large bowl. Cut the chicken into 1" cubes and saute with the garlic in 1 Tblsp of olive oil. Cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes, drain well. Combine the pasta, chicken, tomato mixture, cucumber, red onion, and red pepper; toss to blend. Serve warm or at room temperature.

R-65