Minty Linguine With Grilled Chicken Recipes

30-MINUTE LEMONY PASTA WITH GRILLED CHICKEN

Steps:

• Preheat grill or grill pan.
• Sprinkle chicken with salt and pepper on all sides. Grill over medium-high heat until no longer pink inside, about 4-5 minutes on each side. Remove from grill and cover with aluminum foil. Set aside.
• Meanwhile, cook pasta according to package directions.
• While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add garlic, parsley, and basil to the pan and cook for 30 seconds, stirring constantly. Pour lemon juice into skillet, and reduce heat to low. Simmer for 3 minutes.
• 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.

GRILLED CHICKEN AND PASTA

Steps:

• Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
• Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
• In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
• Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
• Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
• Delicious!
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

MINTY LINGUINE WITH GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with 1 tablespoon of the oil; sprinkle with garlic-pepper blend. In blender, place remaining oil, the mint, lemon juice, salt and pepper. Cover; blend until smooth. Set aside.
• Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board. Loosely cover; let stand 3 minutes.
• Meanwhile, cook and drain linguine as directed on package, adding peas during last 3 minutes of cooking time. Toss linguine and peas with reserved mint mixture and the mozzarella; cover to keep warm.
• Slice chicken crosswise. Place linguine mixture on platter or individual plates; arrange chicken on top. Sprinkle with chives.

MINT CHICKEN

Steps:

• In a medium bowl, mix together the chicken pieces and garlic. Toss with the flour just to coat, and shake off excess.
• Heat the margarine in a large skillet over medium-high heat. Add the chicken pieces; cook and stir until browned. Add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. Do not over cook the chicken or it will be tough.

LINGUINE AL LIMONE WITH GRILLED CHIA-CHICKEN MEATBALLS

Steps:

• In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
• Prepare an indoor or outdoor grill, or preheat the oven to 475°F.
• In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
• Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.
• Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
• Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
• Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.

GRILLED CHICKEN LINGUINE

Steps:

• Cook the linguine and set aside.
• Put 3 tablespoons of olive oil into a large skillet on medium-high heat.
• Sweat the garlic in the olive oil for a couple minutes.
• Add the chicken breast strips, cook until warm throughout.
• Mix 3 tablespoons of cornstarch into the milk until blended.
• Add the mixture to the skillet and cook for just a minute.
• Put the the linguine into the skillet, over the sauce and chicken.
• Sprinkle the basil, red pepper, sugar, salt, and pepper onto the linguine in the skillet.
• Mix well, toss with grated parmesan and serve.

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

GRILLED CHICKEN WITH A MINT AND YOGHURT SAUCE

Steps:

• Make gashes in the chicken flesh at several places.
• Mix the lime or lemon juice, honey, yogurt, seasoning, cumin powder, turmeric and ginger-garlic mince and half the mint.
• Marinade the chicken with this paste for 30 minutes to an hour.
• Cook the chicken under a moderately hot grill until thoroughly cooked and golden brown, turn the chicken occasionally during the cooking.
• Sprinkle with remaining mint, serve with potatoes and tomato salad.
• Note: I add and subtract ingredients for a slight change in flavour.
• I may use the garlic alone or no garlic, ginger, turmeric at all, depending on my mood.