Coyote Grills Mediterranean Pasta Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

MEDITERRANEAN PASTA IN MINUTES

Steps:

• Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
• Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

MEDITERRANEAN MIXED GRILL

Steps:

• Preheat a grill to medium high. Mix the yogurt, garlic, parsley and oregano in a bowl. In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste. Stir the olive oil into the remaining yogurt mixture and set aside.
• Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika. Brush the bread with olive oil.
• Brush the grill grates with olive oil. Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes. Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes. Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes.
• Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce.
• Per serving: Calories 545; Fat 18 g (Saturated 4 g); Cholesterol 98 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 6 g; Protein 47 g

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

COYOTE GRILL'S MEDITERRANEAN PASTA

Steps:

• Cook pasta in boiling water until al dente.
• Saute the sundried tomatoes, green onion and olives in a large skillet over medium high heat for a minute or two.
• Add the garlic, red pepper flakes and pepper. Saute one minute more, then toss with the pasta.
• Top with the cheese.