Grilled Chicken Penne Veggies Food

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

Steps:

• Pre-heat the grill/griddle pan.
• Season the chicken with salt and allow to sit while you make the marinade.
• Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
• Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
• Grill the vegetables until they are starting to char and are cooked to your preference.
• Remove from the grill and serve with the chicken and lemon wedges for squeezing.

CREAMY CHICKEN PENNE WITH VEGGIES

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
• Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.

GRILLED CHICKEN WITH WHOLE WHEAT PENNE AND VEGGIES

Steps:

• Pound chicken to a thickness of 1/2 an inch.
• Combine 2 cloves garlic, 1 T crushed red pepper, and 2 T Herbes de Provence in a small bowl.
• Rub garlic mixture into both sides of each chicken breast.
• Season both sides of each breast with salt and pepper.
• Cover chicken and leave in the fridge for at least an hour.
• Steam or boil broccoli for 2 minutes and then remove from heat.
• Grill chicken over med-high heat, about 4 minutes per side. Place chicken on a plate, cover with aluminum foil, and set aside.
• Cook pasta according to package directions.
• While pasta boils, cook remaining garlic and onion over medium heat until softened.
• Add wine, broth, basil, marjoram, and the remaining crushed pepper. Bring to a boil and simmer until reduced.
• Add red pepper and cook for a minute or two.
• Add broccoli and cook until re-heated.
• Drain pasta and add to veggie mixture.
• Divide pasta between 2 plates. Top with chicken, pine nuts, and parmesan cheese.

GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES

Steps:

• Grill chicken and cut into 2" pieces and set aside.
• Cook Pasta to a soft bite, toss with a little EVOO and set aside.
• Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
• Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
• In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
• Garnish with parsley and grated Parmesan cheese.

CHICKEN PENNE & VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
• Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
• While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
• In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.

PASTA ALFREDO GRILLED CHICKEN AND VEGETABLES

Steps:

• For the chicken:.
• Clean, remove fat and cut into thin slices. Sprinkle entire packet of Dry Italian Dressing mix over chicken. Add garlic powder and grated cheese and toss to coat. Grill over medium to high heat until golden. About 10-12 minutes per side. Cover with foil and let rest in warm oven while you continue.
• Simmer the vegetables in a large saucepan with 2 tablespoons of butter, 1 tablespoon of sugar and a sprinkle of water. Cover and let cook about until tender. About 15 minutes.
• Cook pasta according to directions. While the pasta is cooking make the Alfredo sauce in a medium saucepan by melting the 2 Tablespoons of butter, and whisking in the flour to make a roux. Then slowly add the cream, grated cheese and garlic powder. Simmer over low heat stirring occasionally, making sure to scrape the edges of the pan, until sauce is thick and heated through.
• To serve:.
• Slice chicken into strips. Strain pasta and toss with Alfredo sauce. Carefully combine chicken, vegetables and pasta and serve family style on a large serving tray with a good rustic bread.

CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE

Steps:

• In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
• Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sauté garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer. Keep warm.
• Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers, and portabellas with remaining 1 tablespoons oil; season with salt and pepper .
• Place chicken and veggies on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices, and veggies in bite-size pieces.
• In a large bowl, toss pasta, tomato and olive mixture, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.

GRILLED CHICKEN, PENNE & VEGGIES

Steps:

• Mix olive oil and pressed garlic together, and brush/smear onto chicken (both sides).
• Grill chicken in olive oil and garlic. (I do this indoors with my Calphalon grill pan).
• When cooked through, remove chicken from pan/grill, and cut into strips.
• Add zucchini cubes and pepper strips to the grill pan and sautee them in the juices from the chicken.
• Meanwhile, boil the penne.
• Sautee the spinich.
• When veggies are cooked through, but still firm, add olives, spinich and chicken strips to the grill pan. Mix together and keep over low heat while pasta finishes cooking.
• Drain pasta and throw the veggie and chicken mixture into the pasta pot.
• Serve with parmesan cheese sprinkled on top.
• Enjoy!