Pasta With Grilled Chicken And Fresh Veggies Recipes

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.

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!!!!!

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.

Steps:

• Heat gas or charcoal grill. In Dutch oven or 4-quart saucepan, cook linguine to desired doneness as directed on package.
• Meanwhile, in large bowl, mix tomatoes, basil, 4 tablespoons of the oil, the salt and pepper; set aside.
• In small bowl, mix remaining 2 tablespoons oil and the garlic. In ungreased 15x10x1-inch pan, place eggplant, bell pepper, summer squash and onion. Brush with oil-garlic mixture.
• Place eggplant, bell pepper, summer squash and onion pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
• Coarsely chop vegetables; add to tomato mixture. Add chèvre; mix gently.
• Drain linguine; place on serving platter. Top with vegetable mixture and Parmesan cheese.