This meal was definitely a collaboration between me and the man… that’s how we roll.

He picked out the chicken recipe, which was certainly a winner! And I improvised on the side dish, which turned out to be full of perfect flavor.

For the chicken:

Marinate boneless, skinless chicken breasts for about 3 hours in a mixture of

• 1/2 cup olive oil
• 1/2 cup soy sauce (only Kikoman!)
• 3 Tablespoons lemon juice
• 1-2 Tablespoons liquid smoke
• 1-2 Tablespoons spicy mustard
• 1-2 teaspoons black pepper
• 1-2 teaspoons garlic powder

Then grill the chicken on a preheated grill for 6-8 minutes on each side. It will turn a beautiful orangey color.

For the pasta:

Spread on a cookie sheet:

• cubes of peeled acorn squash
• lots of cut-up onions

And sprinkle with:

• EVOO
• cumin
• coriander
• nutmeg

Then roast it in the oven at 375 degrees Fahrenheit, until the squash is tender, stirring occasionally.

Meanwhile, cook some spaghetti and toast some pine nuts in a pan (careful not to burn those!)

Drain the spaghetti and stir in sliced black olives, the roasted veggies, and the pine nuts. If you used enough olive oil and spices on the vegetables, there is no need to add anything. The flavor will convince you to never doubt my culinary word. If I say it’s good, it’s good.