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August 2018

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Pasta with Chicken and Grilled Veggies Recipe

Pasta with Chicken and Grilled Veggies recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pasta with Chicken and Grilled Veggies recipe  PDF



1 1/2 pounds boned and skinned chicken breast halves
2 portobello mushrooms
6 halves sun dried tomatoes, oil packed, drained coarsely
chopped 1/2 cup basil, fresh minced
2 roma tomato halved
2 Japanese eggplant quartered lengthwise
4 cloves garlic (or to taste) minced
3/4 pound linguine or fettucine
1/2 cup olive oil (or to taste)
1 cup romano or parmesan cheese shredded or grated
s and amp p to taste
Cook pasta al dente, set aside in hot water to keep hot. Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done. Cook tomatoes on skin side only, so as not to lose any juice. Eggplant should be soft, tomatoes hot and lightly charred, and mushrooms and chicken cooked through. Cut chicken and eggplant into bite sized pieces, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices. Cut tomato halves into two or four pieces, saving juice. Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again. Season to taste with s and amp p. Serve hot with the rest of the cheese. NOTE: The amounts may be played with, especially the amounts of chicken and pasta, and the mushrooms may be sauteed in butter rather than grilled if preferred. I really like the smoky taste from the grill.

Pasta with Chicken and Grilled Veggies recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
485 people have voted
Last Reviewed on 2018-08-21



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