Italian Grilled Chicken & Vegetable Pasta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill. Ingredients:
4 boneless skinless chicken breasts |
4 ounces portabella mushrooms, sliced |
1 bell pepper (red or yellow) |
1 medium zucchini, halved |
1 medium onion, halved |
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon sugar |
2 garlic cloves, minced |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon rosemary, crushed |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
8 ounces angel hair pasta, cooked and drained |
1 1/2 cups tomatoes, chopped |
Directions:
1. Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
2. Remove chicken and vegetables from bag, discard marinade.
3. Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
4. Cool slightly; cut into strips.
5. Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
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