Grilled Chicken With Penne Pasta And Fresh Cooked Vegetables Recipes

CHICKEN AND VEGETABLE PENNE ALFREDO

Steps:

• Boil pasta according to package instructions (except I only used 1/2 Tbsp salt). Drain cooked pasta and mix in 1 1/2 tbsp butter so the noodles don't stick to each other.
• Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
• Heat a deep/large skillet over medium/high heat. Toss in 1 Tbsp butter and a couple Tbsp olive oil. Sautee sliced bell peppers, sliced mushrooms and finely diced onions until soft (about 8 min).
• Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Pour in 2 cups heavy whipping cream, 1/4 cup sweet chili sauce (if using) and 3/4 cup shredded parmesan cheese. Stir to combine. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.

SPINACH AND GRILLED CHICKEN PENNE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
• Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• 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. Pour penne into a colander to drain.
• Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
• Mix pasta into spinach-chicken mixture; toss well.

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.

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.