CHICKEN CAESAR PASTA TOSS
Our Test Kitchen sped up Joy Bilbey's pasta, chicken and asparagus medley flavored with Caesar salad dressing so it's even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family-it was a hit!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.
Nutrition Facts : Calories 363 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 609mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
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
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 AND PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 15
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
GRILLED CHICKEN PASTA SALAD
Make and share this Grilled Chicken Pasta Salad recipe from Food.com.
Provided by Chef Roseann 651592
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat a gill pan or outdoor grill to high heat.
- Bring large pot of water to boil and cook pasta according to package directions until al dente.
- In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix.
- Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls.
- Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes.
- In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper.
- Whisk in the remaining olive oil and then add the grated cheese.
- Once pasta is cooked and drained, add it to the salad bowl and toss to coat.
- Grill the onion slices until well marked, about 2-3 minutes.
- Grill the chicken for 3 to 4 minutes on each side.
- Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes.
- Coarsely chop the onions and cut the chicken into slices.
- Add them to the pasta.
- Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly.
- Season with salt and pepper to taste.
- ** We aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - Ijust make a little extra dressing.
Nutrition Facts : Calories 919.2, Fat 50.1, SaturatedFat 10.6, Cholesterol 142.8, Sodium 530.4, Carbohydrate 59.4, Fiber 5.3, Sugar 6.4, Protein 57.2
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