GRILLED CHICKEN AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
- Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
- In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
- Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
- Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
- Delicious!
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
CHICKEN WITH SPINACH AND PASTA
Steps:
- Gather the ingredients.
- In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.
- Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
- Cook pasta in a medium saucepan of boiling salted water according to package directions.
- Using a colander, drain the pasta.
- Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.
- Add the spinach and nutmeg. Taste and add salt and pepper.
- Add the grilled chicken chunks to the spinach and combine.
- Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
- Add the hot drained pasta shells to the spinach mixture and blend well.
- Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.
- Enjoy.
Nutrition Facts : Calories 369 kcal, Carbohydrate 21 g, Cholesterol 108 mg, Fiber 4 g, Protein 46 g, SaturatedFat 4 g, Sodium 693 mg, Sugar 1 g, Fat 11 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
GRILLED CHICKEN PASTA SALAD
During the summer, my family often requests this recipe-especially our 19-year-old (we also have a 15-year-old and a 14-year-old). Simply add garlic bread for a great meal. It's wonderful, too, for a picnic or any gathering. -Lori Thon, Basin, Wyoming
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.
Nutrition Facts : Calories 516 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1290mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 5g fiber), Protein 32g protein.
GRILLED CHICKEN PASTA SALAD
This is really good, a friend of mine from church made this for a pot luck and it disappeared!! Great for when you have left over grilled chicken!!
Provided by babygirl65
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta following directions on box, drain.
- While pasta is cooking, heat grill or broiler. Sprinkle chicken with lemon juice and grill or broil for about 2 minutes per side or until done. Set aside and let cool.
- When cool, cut chicken into bite-size pieces and mix with cooled pasta in a large bowl.
- Add peppers, onion, scallions and dill.
- In a medium bowl, whisk mayo, vinegar, honey, mustard, sugar, onion powder, parsley flakes, salt and pepper. Gradually whisk in oil.
- Pour mayo mix over the pasta and chicken, toss. Refrigerate until ready to serve.
- *You could add spinach, peas, broccoli or whatever veggies you wanted. Be creative!
GRILLED CHICKEN WITH CREAMY RED PEPPER PASTA
Up your usual chicken and pasta game. Serve the chicken grilled- and serve the pasta creamy with an elegant and mellow sauce made from fresh red peppers.
Provided by My Food and Family
Categories Home
Time 48m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Grill chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.
- Remove and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
- Add spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
GRILLED CHICKEN WITH MUSHROOM PASTA
Grilled chicken served with a creamy mushroom pasta sounds like a fancy restaurant dish. Discover how easy it is to make it at home with this virtually foolproof recipe.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pour dressing over chicken in shallow dish; turn to evenly coat both sides of chicken with dressing. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
- Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, melt butter in large skillet on medium heat. Add mushrooms and onions; cook 5 min., stirring frequently. Add water and bouillon; stir. Bring to boil; simmer on medium-low heat 5 min. or until liquid is reduced by half, stirring occasionally. Stir in remaining ingredients; simmer 4 to 5 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add pasta sauce mixture; mix lightly. Serve with chicken.
Nutrition Facts : Calories 570, Fat 24 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 130 mg, Sodium 1040 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 6 g, Protein 37 g
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
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.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
- Remove chicken and vegetables from bag, discard marinade.
- Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
- Cool slightly; cut into strips.
- Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8
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