Italian Grilled Chicken Vegetable Pasta Food

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.

GRILLED ITALIAN CHICKEN & VEGETABLES

Steps:

• Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
• Spray grill racks with non-stick spray and preheat grill to medium heat.
• Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
• Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
• Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
• Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
• Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
• Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
• Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
• Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA

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.