Grilled Chicken and Zucchini Pistou

boneless, skinless chicken breast
olive oil
21 spice seasoning (similar to Mrs. Dash which you can use as a substitute)
10 oz pesto (homemade or purchased)
2 cups sliced zucchini
3 garlic cloves, minced
1 white onion, diced
salt and pepper for seasoning
crushed red pepper flakes, for seasoning
1/2 cup heavy cream
Rotini (spiral) pasta (this would also be good with penne pasta - I used whole wheat pasta for this recipe)
Shredded parmesan

Season chicken breast with salt, pepper and 21 seasoning. Drizzle with olive oil. Let marinade for about 30 minutes.

Preheat grill and cook chicken until completely cooked. Once chicken is cooked, wrap in foil and let rest.

Begin bringing water to a boil.

While you are grilling chicken, heat a non-stick sauté pan over medium-high heat. Drizzle with olive oil. Add onions, season with salt and pepper and saute until they are starting to brown. Stir frequently. Add zucchini, garlic and season with crushed red pepper flakes. Sauté until zucchini's begin to soften.

Add pesto and heavy cream and reduce to low simmer. Stir occasionally.

Dice cooked chicken and add to pesto sauce.

Cook pasta according to package directions.

Toss cooked pasta and pesto sauce together, coating completely. Serve by topping with shredded parmesan. ENJOY!!!!!

Wine pairing.......Chardonnay.

Not Your Ordinary BBQ Sandwich

These turned out so good. Taylor who does not like shredded beef or BBQ sauce loved these. She even said that they could be on a restaurant menu. She could not resist going back for seconds. I used small buns, so they were almost like sliders. I served these with BBQ corn on the cob. You can also make these using different types of rolls.

Trader Joes Santa Maria Tri Tip
1 cup beef broth
1 - 14.5oz diced tomatoes with green chilies
1/4 cup BBQ sauce
Parmesan Rosemary rolls, sliced (purchased at Trader Joes)
Cilantro sprigs
Avocado, sliced
Chipotle mayonnaise (store bought, or make your own…just a bit of mayonnaise and chipotle chilies in adobo sauce)

In a crock pot, place tri tip, beef broth, tomatoes and BBQ sauce. Stir to mix up liquid. Cover and cook on high for about 5 to 6 hours, until beef becomes shredded.

Grill or toast rolls. Top rolls with shredded beef, chipotle mayonnaise, cilantro and avocado. Serve and ENJOY!!!!

Wine pairing......Zinfandel.