Italian Grilled Chicken Vegetable Pasta Recipes

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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

ITALIAN GRILLED VEGETABLE PASTA SALAD



Italian Grilled Vegetable Pasta Salad image

Fire up the grill, and make use of those fresh vegetables from your garden or a favorite farmers' market to create an easy, one-of-a-kind pasta salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 27m

Yield 8

Number Of Ingredients 7

1 small zucchini or yellow summer squash , cut into 1-inch slices
8 cherry tomatoes
1 medium onion, cut into eighths
1 package (8 ounces) fresh mushroom
1/2 cup reduced-fat Italian dressing
1 package Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup cold water

Steps:

  • Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
  • Brush grill rack lightly with vegetable oil, or spray with cooking spray. Heat coals or gas grill for direct heat. Place vegetables on grill, using slotted spoon. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning once and brushing with remaining dressing in bowl, until crisp-tender. Refrigerate vegetables uncovered in single layer while making pasta.
  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Using same bowl with any remaining dressing, stir together Seasoning mix and cold water; set aside. Drain pasta; rinse with cool water. Shake to drain well. Cut grilled vegetables in half if desired; stir vegetables and pasta into seasoning mixture. Serve immediately, or refrigerate.

Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg

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

ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES



Zesty Italian Chicken Pasta with Vegetables image

Want to put Italian chicken and pasta on the menu tonight? Turn to this 30-minute Healthy Living recipe for Zesty Italian Chicken Pasta with Vegetables.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 3 servings.

Number Of Ingredients 7

1-1/2 cups whole wheat penne pasta, uncooked
1-1/2 tsp. olive oil
1 red pepper, cut into strips, halved
1 zucchini, cut lengthwise and crosswise in half, then cut into thin strips
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup KRAFT Lite Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

GRILLED ITALIAN CHICKEN AND VEGGIES



Grilled Italian Chicken and Veggies image

Grill a veggie-rich chicken dinner. A grill basket is the secret helper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
3/4 cup zesty Italian dressing
1/2 teaspoon coarsely ground pepper
1 medium orange bell pepper, cut into 8 pieces
1 medium yellow bell pepper, cut into 8 pieces
1 medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
1/4 cup chopped fresh basil leaves or parsley

Steps:

  • Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
  • Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
  • Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
  • Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.

Nutrition Facts : Calories 510, Carbohydrate 12 g, Cholesterol 135 mg, Fat 1, Fiber 2 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 1/2 g

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