Pasta With Grilled Chicken And Fresh Veggies 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

GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES



Grilled Chicken With Penne Pasta and Fresh Cooked Vegetables image

Make and share this Grilled Chicken With Penne Pasta and Fresh Cooked Vegetables recipe from Food.com.

Provided by Miryam MS

Categories     Chicken Breast

Time 50m

Yield 7 serving(s)

Number Of Ingredients 13

1 lb chicken breast
1 lb penne pasta
4 cups fresh Baby Spinach
1 eggplant, cut in 1 ' dice
2 yellow squash, cut lengthwise in half and sliced
1 cup cherry tomatoes
4 ounces sun-dried tomatoes
1/2 cup extra virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried oregano leaves, crumbled
1 teaspoon black pepper
1/2 cup parmesan cheese
salt

Steps:

  • Grill chicken and cut into 2" pieces and set aside.
  • Cook Pasta to a soft bite, toss with a little EVOO and set aside.
  • Heat the EVOO in a large sauté pan on a medium flame, add garlic, then add spinach and cook to soft and bright green I color, set aside.
  • Heat the EVOO in a large sauté pan on a medium flame and add eggplant, zucchini, sun dried tomatoes, and cherry tomatoes. Cook until all vegetables are tender.
  • In a large bowl toss the grilled chicken, pasta, and cooked vegetables, add salt & pepper to taste.
  • Garnish with parsley and grated Parmesan cheese.

Nutrition Facts : Calories 588.1, Fat 25.7, SaturatedFat 5.4, Cholesterol 47.8, Sodium 516.2, Carbohydrate 68.6, Fiber 12.8, Sugar 9.3, Protein 25.5

PASTA WITH GRILLED CHICKEN AND FRESH VEGGIES



PASTA WITH GRILLED CHICKEN AND FRESH VEGGIES image

Categories     Chicken     Vegetable     Quick & Easy     Grill/Barbecue

Yield 4 very healthy servings

Number Of Ingredients 12

1/2lb of chicken breast
1lb. of pasta -- farfalle or other flat kind
1 pint of cherry tomatoes
2 ears of corn
1 cup of frozen peas - thawed
1/2 cup of black pited sliced olives
2 garlic cloves
1/2 cup of chopped red onion (can be optional)
1/2 cup of freshly chopped basil
1/2 cup of e.v. olive oil
freshly grated parmiggiano
salt and pepper to taste

Steps:

  • Fire up the grill and put on a pot of water for the pasta. Start by grilling the chicken and the corn. In a bowl combine the tomatoes which should be cut in half, the peas, olives, onions, chopped garlic and basil. When the corn is ready, cut it from the cob and combine with the other ingredients. Add the e.v. olive oil, salt and pepper and mix. When the chicken is done, let it stand for about 5 minutes then slice it into thin pieces and added it to the bowl with the vegetables. Add salt to the boiling water and add you pasta. Cook until aldente and drain reserving a bit of the pasta water. Combine the pasta to the bowl with the chicken and vegetables. Add some more e.v. olive oil, salt, pepper and the pasta water if needed. Serve and sprinkle with freshly grated parmiggiano. Buon Appetito!!!!!

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Provided by dnce4mee

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 12

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  • Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

PASTA WITH VEGETABLES



Pasta with Vegetables image

You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.

Provided by Danielle

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 ½ cups broccoli florets, lightly steamed or blanched
4 cups uncooked rotini pasta

Steps:

  • Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  • Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  • While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  • Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g

CHICKEN 'N PASTA WITH VEGETABLES



Chicken 'N Pasta with Vegetables image

Toss mixed veggies, grilled chicken breast and bow-tie pasta, then stir in grated Parmesan cheese to make this dinnertime winner in under 20 minutes.

Provided by My Food and Family

Categories     Home

Time 18m

Yield Makes 4 servings.

Number Of Ingredients 5

1 Tbsp. olive oil
3 cups cut-up mixed fresh vegetables (red peppers, zucchini, broccoli, mushrooms)
1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips (about 2-1/2 cups)
2-1/4 cups farfalle (bow-tie pasta), cooked, drained
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
  • Add chicken and pasta; stir. Cook and stir 2 min. or until heated through.
  • Stir in cheese.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY



Meal-Prep Garlic Chicken And Veggie Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
1 lb chicken breast, diced
2 carrots, sliced
1 zucchini, sliced
1 yellow squash, sliced
4 cups fresh kale, chopped
2 cloves garlic, minced
3 cups whole grain whole wheat rotini pasta, cooked al dente according to package instructions
2 teaspoons dried oregano, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided

Steps:

  • Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
  • Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
  • Add carrots to skillet and sauté for 2-3 minutes until tender.
  • Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
  • Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
  • Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
  • Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
  • If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
  • Or serve immediately for a family dinner.
  • Enjoy!

Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams

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Top Asked Questions

How to cook chicken and pasta on the grill?
While the chicken is grilling, cook the pasta according to the directions on the package. While the pasta is cooking, you can make the sauce. Heat the olive oil over medium-high heat in a small skillet. Once it’s hot, add the garlic, parsley, and basil. Cook for 30 seconds, stirring constantly. Stir in the lemon juice and reduce the heat to low.
How to cook chicken and vegetables on a charcoal grill?
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.
How do you cook chicken and vegetables on a Weber grill?
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.
How do you cook chicken and pasta with lemon juice?
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.

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