4 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
Southwest seasoning *
1/4 cup olive oil, plus additional for coating
1 pound multicolored farfalle (bowtie) pasta
2 1/2 tablespoons pine nuts
12 ounces triple-cream brie cheese
2 cups chopped Roma tomatoes
1 tablespoon chopped garlic
2 tablespoons chopped Italian parsley
6 large basil leaves, roughly chopped

Use meat mallet to pound chicken to equal thicknesses. Season both sides of chicken with salt and pepper to taste. Rub Southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill on gas or charcoal fire with mesquite or hickory chips. After 2 to 3 minutes on grill, rotate chicken a quarter turn to add grill marks. Turn after 5 to 7 minutes total cooking time and grill other side in similar fashion. Remove from heat and allow to rest.

Bring large pot of slightly salted water to boil and add pasta; cook until al dente. Drain most of water and keep warm. In small, ungreased frying pan over medium heat, toast pine nuts until golden brown. Be careful not to burn pine nuts. Cut rind off brie and discard. Cut brie into cubes. Heat large frying pan to medium-high heat and add 1/4 cup olive oil. After 30 seconds, add tomato, garlic, parsley and basil. Sauté about 1 minute, then reduce heat to low and add brie and toasted pine nuts. Slowly stir until cheese is completely incorporated, about 2 minutes. Drain remaining water from pasta. To serve, place pasta on large plate. Top with cooked chicken sliced on bias. Top with brie sauce.

* To make Southwest seasoning, mix equal parts chili powder, Mexican oregano, garlic powder, ground chipotles, paprika, cumin and coriander.

Servings: 4. Serving size: 1 breast. Per serving: 1,156 calories, 84.4 g protein, 43.4 g fat, 104.9 g carbohydrates, 19.5 g dietary fiber, 998 mg sodium, 3.1 g sugars, 221 mg cholesterol

Dona McCartney, Grayson-Collin Electric Cooperative