Italian Grilled Chicken Vegetable Pasta Food

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PASTA ALFREDO GRILLED CHICKEN AND VEGETABLES



Pasta Alfredo Grilled Chicken and Vegetables image

I use a good Durham Penne Pasta, but any cut pasta will work. This dish is one of my favorites and can easily be increased for larger crowds. I use a vegetable blend that includes yellow and orange carrots, red peppers, and green beans, but it can be substituted to your taste. I also use wheat flour instead of white.

Provided by The Miserable Gourm

Categories     Weeknight

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
1 (1/8 ounce) packet Italian salad dressing mix
1 tablespoon pecorino romano cheese, grated
1 tablespoon garlic powder
4 cups mixed mixed vegetables
2 tablespoons butter
1 tablespoon sugar
1 lb penne pasta
2 tablespoons butter
2 tablespoons flour
2 cups light cream
1 cup pecorino romano cheese, grated
1/2 teaspoon garlic powder

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.

Nutrition Facts : Calories 558.6, Fat 21.7, SaturatedFat 11.7, Cholesterol 127.5, Sodium 330.4, Carbohydrate 59, Fiber 8.9, Sugar 3.7, Protein 32.6

GRILLED ITALIAN CHICKEN & VEGETABLES



Grilled Italian Chicken & Vegetables image

You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you'd like). Very simple recipe. Allow 1 hour time to marinate chicken. Served over linguini and topped with parmesan cheese. We love this dish.

Provided by HokiesMom

Categories     Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
2 zucchini, halved lengthwise
1 medium red bell pepper, quartered
1 1/3 cups low-fat Italian salad dressing (8 oz)
6 ounces uncooked linguine
1/4 cup parmesan cheese, grated

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



Italian Spaghetti with Chicken & Roasted Vegetables image

When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

3 plum tomatoes, seeded and chopped
2 medium zucchini, cubed
1 medium yellow summer squash, cubed
2 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces uncooked whole wheat spaghetti
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic powder
1/2 cup reduced-sodium chicken broth
1/3 cup dry red wine or additional reduced-sodium chicken broth
4 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
1/4 cup minced fresh basil
2 tablespoons minced fresh oregano
1/4 teaspoon salt
6 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 379 calories, Fat 9g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 345mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA



Italian Grilled Chicken & Vegetable Pasta image

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

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

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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