Grilled Chicken And Pasta Recipes

30-MINUTE LEMONY PASTA WITH GRILLED CHICKEN

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.

GRILLED CHICKEN AND PASTA

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
• Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
• In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
• Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
• Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
• Delicious!
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

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.

GRILLED CHICKEN PASTA SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut each chicken breast into four strips; add to marinade mixture. Seal bag and turn to coat. Refrigerate for 2-3 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile, cook fettuccine according to package directions; drain and rinse in cold water. Cut chicken into bite-size pieces; set aside. , In a large bowl, combine the vegetables, olives and fettuccine. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Top with chicken.

PARMESAN PASTA WITH GRILLED CHICKEN AND BROCCOLI

Steps:

• Prepare pasta as directed on package in large saucepan, adding broccoli to pasta during last 5 minutes of cooking time; drain.
• Cook and stir garlic and chicken breast strips in butter on medium heat 1-2 minutes or until garlic is tender, but not brown and chicken is heated through.
• Add pasta and broccoli; toss lightly.
• Add parmesan cheese; toss to coat.
• Serve hot.