30-MINUTE LEMONY PASTA WITH GRILLED CHICKEN
Grilled poultry with a light and bright sauce makes this lemony pasta with chicken a surefire win for dinner. It's a simple but elegant 30-minute meal.
Provided by Meghan Yager
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan.
- Sprinkle chicken with salt and pepper on all sides. Grill over medium-high heat until no longer pink inside, about 4-5 minutes on each side. Remove from grill and cover with aluminum foil. Set aside.
- Meanwhile, cook pasta according to package directions.
- While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add garlic, parsley, and basil to the pan and cook for 30 seconds, stirring constantly. Pour lemon juice into skillet, and reduce heat to low. Simmer for 3 minutes.
- Pour lemon and oil mixture into a large serving bowl. Drain the pasta, then add it to the serving bowl. Toss well, until pasta is coated.
- Slice chicken into strips, add to the bowl, and toss again. Sprinkle with lemon zest. Serve immediately, with parmesan cheese sprinkled on top.
Nutrition Facts : ServingSize 4, Calories 758 calories, Sugar 3.9 g, Sodium 453.2 mg, Fat 21.3 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 87.7 g, Fiber 3.9 g, Protein 52 g, Cholesterol 117.4 mg
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
ROASTED-PEPPER PASTA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
- Photographs by Antonis Achilleos
BOW TIE PASTA SALAD WITH CHICKEN AND ROASTED PEPPERS
Steps:
- 1. Position a rack about 6-inches from broiler and heat to high. Bring a medium-large pot of salted water to a boil. Add the pasta and cook, stirring often, until al dente, about 10 minutes. Drain well and rinse under cold running water. Spread out on paper towel to absorb excess moisture.
- 2. Meanwhile, put the tomatoes in a small bowl and stir in 1 tablespoon vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt. Set aside to macerate for 15 to 20 minutes.
- 3. Arrange the peppers on a broiling pan, cut side down and broil, until blistered and black in spots, 5 to 7 minutes. Transfer peppers to a bowl, cover with a lid or plate and set aside to steam for 10 to 15 minutes. Rinse or scrape off the skin; cut peppers into a dice.
- 4. Mix the remaining 1 tablespoon vinegar, mustard in a large bowl, season with 1/2 teaspoon salt and some pepper. Whisk in the remaining 2 tablespoons olive oil until smooth. Add the tomatoes with accumulated juices, the roasted peppers, and parsley and toss lightly. Just before serving, add the chicken and pasta and toss gently until combined. Season with salt and pepper. Serve.
Nutrition Facts : Calories 580, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 140 milligrams, Sodium 352 milligrams, Carbohydrate 40 grams, Fiber 4 grams
GRILLED PEPPERS AND GOAT CHEESE SALAD
This summer salad is easy to assemble.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
- Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
- Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
- Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.
PASTA SALAD
A dear friend gave me this recipe many years ago and I've been making it ever since. It's great for barbecues.
Provided by Cyndie
Categories Salad Pasta Salad Italian Pasta Salad Recipes
Time 13h55m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Whisk together the salad spice mix and Italian dressing.
- In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 39 g, Cholesterol 2.7 mg, Fat 24.8 g, Fiber 3.6 g, Protein 7.9 g, SaturatedFat 4.4 g, Sodium 1904.2 mg, Sugar 8.3 g
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
PASTA SALAD WITH GRILLED LEMON CHICKEN, ROASTED PEPPERS AND GOAT CHEESE
Steps:
- In a bowl whisk together 3/4 cup lemon juice and 1/2 cup olive oil. Season chicken on both sides with salt and pepper. Place chicken in a zip-top plastic bag and pour in lemon juice-olive oil marinade. Marinate for 1 hour, turning bag every 15 minutes. In same bowl combine remaining lemon juice and 1/2 cup olive oil to make a dressing, season with salt and pepper and refrigerate. Spray grill racks well with cooking spray and preheat grill to medium-high heat. Remove chicken from marinade, shaking off excess; discard marinade. Brush chicken and peppers well with olive oil and grill until well browned and cooked through. Place peppers in a zip-top plastic bag until cool enough to handle; remove skins and julienne. Remove chicken to a cutting board and cut into strips. Cook pasta in a large pot of boiling, salted water until al dente; drain. Rinse under cold running water until chilled. Toss with a touch of olive oil to prevent sticking and refrigerate. Meanwhile, heat 3 tbsp olive oil in a large skillet over medium-high heat. Add onion, garlic and shallot and cook until garlic is just beginning to brown. Add wine and reduce until about a tablespoon or so is left in the pan. Add parsley, basil and olives. Season with salt and pepper and remove from heat. Add to dressing, and combine well. Remove chilled pasta from refrigerator. Add chicken, peppers and dressing. Toss well to coat. Add goat cheese and Romano, toss well to coat and serve immediately.
GRILLED LEMON PEPPER CHICKEN PASTA SALAD
From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken.
Provided by LaJuneBug
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
- While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
- Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
- While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
- Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
- To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
- All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
- Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
- TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.
Nutrition Facts : Calories 1198.7, Fat 58, SaturatedFat 10.1, Cholesterol 109, Sodium 196.4, Carbohydrate 115.5, Fiber 10.2, Sugar 21.3, Protein 55.8
HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH
Make and share this Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich recipe from Food.com.
Provided by slaterbugs
Categories One Dish Meal
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
- Squeeze about 1/4 of a lemon over each side of the chicken breast.
- Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
- Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
- Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
- Spray red onion and red pepper with olive oil spray
- Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
- When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
- The chicken should take around 10 minutes, depending on how thick it is.
- Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
- Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
- Spread the goat cheese on the warm bun.
- Spread the dijon on the other side of the bun
- Slice your grilled red pepper and onion into strips.
- Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
- Enjoy!
- *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.
Nutrition Facts : Calories 390.6, Fat 12.1, SaturatedFat 6.8, Cholesterol 88.2, Sodium 484.4, Carbohydrate 32.3, Fiber 3, Sugar 8.4, Protein 37.7
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- Add the chopped rotisserie chicken, coarsely chopped sun-dried tomatoes, coarsely chopped artichoke hearts, chopped cucumber, coarsely chopped kalamata olives, arugula, and parsley. Toss. If not eating it right away, cover the salad and store in the fridge. If you are eating this right away (and not having leftovers) add in the avocado and feta cheese.
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