Ingredients
8 ounces multi-grain thin spaghetti
2 1/2 cups water
1/3 cup sun-dried tomato pesto
1 tablespoon capers
2 tablespoons butter
4 boneless chicken breasts
3 ounces fresh arugula
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
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Preheat grill. Meanwhile, break pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often. Place chicken on grill, close lid. Grill for 6-7 minutes, turning occasionally, or until internal temperature reaches 170 degrees F. When past boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed. Stir arugala into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta.