Grilled Chicken With Penne Pasta And Fresh Cooked Vegetables Recipes

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GARLIC PENNE PASTA WITH GRILLED CHICKEN



Garlic Penne Pasta With Grilled Chicken image

Make and share this Garlic Penne Pasta With Grilled Chicken recipe from Food.com.

Provided by kitchenhag

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
1 lb penne pasta
1 tablespoon olive oil
2 garlic cloves
1 medium onion
1 medium green pepper
1/2 cup butter or 1/2 cup margarine
2 -4 tablespoons flour
2 cups milk (I use 2%)
1/4 cup parmesan cheese
salt and pepper
lemon zest
1/2 cup shredded cheddar cheese (optional)

Steps:

  • Cook 1 lb boneless skinless chicken breast in 1 tbsp olive oil for 5-7 min or until almost done add ½ cup green pepper and ½ cup sweet onion. Cook until tender.
  • Cook 1 lb penne pasta.
  • Add chicken, green peppers and onions too Penni pasta.
  • Cook 1 stick of butter or margarine until melted, add 2 handfuls of flour to make a paste, cook approx 3-5 minute Add 2 cloves of garlic, minced; cook 3-5 min more. Add 2 cups of milk and bring to boil, stirring constantly. Cook until is consistency of a sauce for pasta, approx 10-15 min stirring frequently (I use a wire whisk).
  • Add pasta and chicken to sauce, add lemon zest, salt and pepper and a pinch of nutmeg.
  • Bake in a 375°F oven for 15 minute add ½ cup of Parmesan cheese and bake another 10-15 min covered.
  • I add grated cheese sometimes at the end of baking for a more cheesy taste.

Nutrition Facts : Calories 452, Fat 18.3, SaturatedFat 9.8, Cholesterol 74.7, Sodium 199.1, Carbohydrate 52, Fiber 6.8, Sugar 1, Protein 21.2

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

CHICKEN PENNE & VEGETABLES



Chicken Penne & Vegetables image

Make and share this Chicken Penne & Vegetables recipe from Food.com.

Provided by swankypup

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

12 ounces cooked chicken breasts, diced
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups skim milk
1 pinch white pepper
1 1/2 teaspoons italian seasoning
2 tablespoons parmesan cheese, grated
7 ounces penne pasta (whole wheat is good!)
2 yellow bell peppers, chopped or 2 orange bell peppers
1 zucchini, chopped
12 ounces fresh broccoli, chopped
6 ounces fresh mushrooms, sliced (optional)
garlic
1 cup monterey jack cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
  • Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
  • While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
  • In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.

Nutrition Facts : Calories 442, Fat 17.7, SaturatedFat 9.1, Cholesterol 82.8, Sodium 286.7, Carbohydrate 41.7, Fiber 5.9, Sugar 1.5, Protein 30.3

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE



Chicken Penne With Grilled Veggies and Feta Cheese image

This all-in-one-dish makes a delightful summer meal - and most of the cooking is done on the grill! In a large serving dish, mix together cooked penne, diced tomatoes, olives and crumbled feta cheese. Add grilled chicken, zucchini, peppers, portobella mushrooms, and toss....Dinner's Ready!!

Provided by Chef mariajane

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 lb penne pasta, cooked al dente, drained
1/3 cup Crisco cooking oil, divided
3 tablespoons balsamic vinegar
2 boneless skinless chicken breasts
1 teaspoon garlic, chopped
1 (4 1/2 ounce) can diced tomatoes, drained
1/3 cup black olives, halved
3 zucchini, cut into 4 slices lengthwise
1 red bell pepper, seeded and cut into quarters
1 yellow bell pepper, seeded and cut into quarters
2 portabella mushroom caps, cut into quarters
salt
freshly ground pepper
4 ounces feta cheese, crumbled
fresh parsley, chopped, for garnish

Steps:

  • In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
  • Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sauté garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer. Keep warm.
  • Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers, and portabellas with remaining 1 tablespoons oil; season with salt and pepper .
  • Place chicken and veggies on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices, and veggies in bite-size pieces.
  • In a large bowl, toss pasta, tomato and olive mixture, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.

Nutrition Facts : Calories 585.1, Fat 28.2, SaturatedFat 7.5, Cholesterol 61, Sodium 561.1, Carbohydrate 61.1, Fiber 10.3, Sugar 7, Protein 26.1

CREAMY CHICKEN PENNE WITH VEGGIES



Creamy Chicken Penne with Veggies image

Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 14

2 cups penne pasta, uncooked
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup chopped onions
1/2 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
1 zucchini, cut lengthwise in half, then crosswise into thin slices
1 small red pepper, chopped
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. flour
1-1/2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup POLLY-O Grated Romano Cheese
1 Tbsp. finely chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
  • Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
  • Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH



Whole Grain Pasta with Grilled Chicken and Butternut Squash image

This is a great high-protein meal. So yummy even the kids will want seconds! If you eliminate the chicken, this would also be a great vegetarian meal.

Provided by mstopka

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
3 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
sea salt and ground black pepper to taste
2 skinless, boneless chicken breasts, pounded flat
1 (16 ounce) package whole grain penne pasta
½ cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
  • Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
  • While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
  • While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

Nutrition Facts : Calories 392 calories, Carbohydrate 48.4 g, Cholesterol 27.4 mg, Fat 15 g, Fiber 6.6 g, Protein 19.1 g, SaturatedFat 3 g, Sodium 198.9 mg, Sugar 4.9 g

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