Grilled Medaglioni Skewers

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Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Chicken/Poultry, Pasta & Noodles, BBQ, Grilling, Low Sodium

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1 pkg (350 g)	PC Splendido Medaglioni with Chicken & Rosemary
2 tbsp (25 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 tub (400 mL)	PC Splendido Napoletana Tomato Pasta Sauce
1 pint	grape tomatoes (2-1/4 cups/550 mL)
1/4 cup (50 mL)	finely sliced fresh basil

Soak 25 bamboo skewers in water for 30 minutes. Preheat barbecue to medium-low.
In large pot of boiling, salted water, cook medaglioni for 7 to 9 minutes or to taste. Drain. Rinse under cold running water. Drain. In bowl, toss with 1 tbsp (15 mL) oil. Thread a skewer through one medaglioni, though the pasta on one side of the filling and back through the pasta on the other side of the filling. Add one tomato and another medaglioni to the skewer. Repeat with remaining skewers, medaglioni and tomatoes. You may have some pasta and tomatoes left over. Place Napoletana sauce in small dipping bowl.
Place skewers on greased grill. Grill for 1 or 2 minutes per side or until heated through and grill-marked. Place on serving platter. Drizzle with remaining olive oil and sprinkle with basil. Serve with sauce for dipping. Makes 25 skewers.