My mom made this pasta for my birthday dinner last year. I have to say, it is one of my absolute favorites now. What I love most is that it is SO versatile. You'll notice that my picture and the ingredient list don't add up. That's because I wanted to give you the original recipe, but it's really just a guideline. You can use your favorite vegetables, or just whatever you have on hand. I promise any combination will be amazing!
Also, I don't measure my vegetables; I just start chopping until I have a large pile :) Feel free to add as much or as little chicken and vegetables as you want. I will say, though, that the sun-dried tomatoes and pine nuts really add a lot to the pasta, and I would be sure to include them!
Pair this pasta with a salad, and you have a great, healthy, colorful meal that is still filling and delicious!
Grilled Chicken & Vegetables with Pasta
- 3 large chicken breasts
- 1/2 cup balsamic vinaigrette
- 2 ou pine nuts
- 1 lb fresh asparagus, washed and cut into 1-2 inch slices
- 1/2 lb portabello mushroom caps, sliced into 1-inch slices
- 1 medium onion, peeled and sliced into 1-inch slices
- 3 Tbs extra virgin olive oil
- 1/2 lb whole wheat penne
- 4 sun dried tomatoes in oil, chopped
- 1/4 extra virgin olive oil
- salt and pepper to taste
- 4 ou freshly grated Parmesan cheese
Place pine nuts in a dry frying pan over medium heat. Brown, stirring constantly; do not burn. Remove from heat; set aside.
Preheat grill over med-high heat. Pat dry the asparagus, onion and mushroom caps. Toss with olive oil; salt and pepper. Place in grill basket, and stir often while chicken cooks. Grill chicken breasts until cooked through.
While grilling, cook penne according to package direcitons; drain. Toss pasta with sun dried tomatoes, grilled chicken and vegetables, pine nuts and extra virgin olive oil. Add salt and pepper to taste. Top with grated parmesan cheese.
Source: Kathy Crawford