Grilled Chicken Penne Veggies Recipes

CHICKEN PENNE & VEGETABLES

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.

GRILLED CHICKEN WITH WHOLE WHEAT PENNE AND VEGGIES

Steps:

• Pound chicken to a thickness of 1/2 an inch.
• Combine 2 cloves garlic, 1 T crushed red pepper, and 2 T Herbes de Provence in a small bowl.
• Rub garlic mixture into both sides of each chicken breast.
• Season both sides of each breast with salt and pepper.
• Cover chicken and leave in the fridge for at least an hour.
• Steam or boil broccoli for 2 minutes and then remove from heat.
• Grill chicken over med-high heat, about 4 minutes per side. Place chicken on a plate, cover with aluminum foil, and set aside.
• Cook pasta according to package directions.
• While pasta boils, cook remaining garlic and onion over medium heat until softened.
• Add wine, broth, basil, marjoram, and the remaining crushed pepper. Bring to a boil and simmer until reduced.
• Add red pepper and cook for a minute or two.
• Add broccoli and cook until re-heated.
• Drain pasta and add to veggie mixture.
• Divide pasta between 2 plates. Top with chicken, pine nuts, and parmesan cheese.

GRILLED CHICKEN WITH PENNE PASTA AND FRESH COOKED VEGETABLES

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.

GRILLED CHICKEN, PENNE & VEGGIES

Steps:

• Mix olive oil and pressed garlic together, and brush/smear onto chicken (both sides).
• Grill chicken in olive oil and garlic. (I do this indoors with my Calphalon grill pan).
• When cooked through, remove chicken from pan/grill, and cut into strips.
• Add zucchini cubes and pepper strips to the grill pan and sautee them in the juices from the chicken.
• Meanwhile, boil the penne.
• Sautee the spinich.
• When veggies are cooked through, but still firm, add olives, spinich and chicken strips to the grill pan. Mix together and keep over low heat while pasta finishes cooking.
• Drain pasta and throw the veggie and chicken mixture into the pasta pot.
• Serve with parmesan cheese sprinkled on top.
• Enjoy!

CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE

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,.