Description
Grilled Chicken and Veggie Pasta
Ingredients:
12 oz rotini or pasta of choice
2 chicken breasts, grilled and sliced
2 cups broccoli florets
1 cup cherry tomatoes, halved
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
Instructions:
1. Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Cook the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the broccoli and sauté for 3-4 minutes until tender-crisp. Add the cherry tomatoes, garlic, red pepper flakes, salt, and black pepper, and cook for another 2 minutes.
3. Grill the Chicken: Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium heat for 6-7 minutes on each side, or until fully cooked. Let rest for 5 minutes before slicing.
4. Combine: In a large mixing bowl, toss the cooked pasta with the sautéed vegetables, grilled chicken slices, remaining olive oil, lemon juice, and fresh parsley. Adjust seasoning as needed.
5. Serve: Transfer to a serving dish and enjoy warm or at room temperature.
Notes:
This Grilled Chicken and Veggie Pasta is light, fresh, and packed with flavor. Perfect for a quick and healthy meal!
#ChickenPasta #HealthyDinner
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, start by bringing a large pot of generously salted water to a rolling boil for the pasta. While it heats, season your chicken breasts and begin preheating your grill or grill pan to medium heat. Cook the pasta to al dente, then drain, reserving 1/4 cup of the starchy pasta water. As the pasta cooks, grill the chicken for 6-7 minutes per side. Once done, set it aside on a cutting board to rest—this is crucial for juicy slices. In your large skillet, sauté the broccoli in olive oil. When it’s bright green and tender-crisp, add the tomatoes, garlic, and seasonings. Finally, combine everything in the skillet or a large bowl: pasta, veggies, sliced chicken, lemon juice, parsley, and the remaining oil. Toss well, adding a splash of the reserved pasta water if needed to create a light, cohesive sauce.
Serving Suggestions
This versatile dish shines in many settings. For a complete meal, serve it with a side of garlic bread or a simple arugula salad with a lemon vinaigrette. To elevate presentation, garnish with extra parsley, grated Parmesan cheese, or a sprinkle of toasted pine nuts. It’s excellent warm for dinner but also makes a fantastic cold pasta salad for picnics and potlucks—just let it chill for an hour before serving. For a heartier version, add crumbled feta or sliced black olives.
How-to Summary
Boil pasta until al dente, drain, and reserve some water. Grill seasoned chicken breasts, then rest and slice. Sauté broccoli, then add tomatoes, garlic, and spices. Toss everything together with lemon juice, parsley, and olive oil. Serve warm or cold.
Frequently Asked Questions
Can I use a different protein? Absolutely. Shrimp, salmon, or even chickpeas for a vegetarian option are excellent substitutes for the grilled chicken.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a touch of water or olive oil to prevent dryness, or enjoy cold.
My pasta seems dry after tossing. What can I do? The reserved pasta water is your secret weapon! Add it a tablespoon at a time while tossing to create a silky, light sauce that clings to the pasta.
Can I use frozen vegetables? Yes, but thaw and pat dry frozen broccoli first to avoid excess water, which will steam the veggies instead of sautéing them.
Is there a way to make this dish creamier? For a creamy twist, stir in 1/4 cup of grated Parmesan cheese or a few tablespoons of pesto during the final toss.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Always cook to al dente, as it will soften slightly when tossed with the other ingredients.
- Slicing Chicken Immediately: Letting the chicken rest for 5 minutes after grilling allows the juices to redistribute, ensuring every slice is moist.
- Crowding the Skillet: Sauté the broccoli in a single layer to ensure it gets slightly charred and crisp-tender instead of steaming.
- Skipping Pasta Water: Not reserving the starchy cooking water is a missed opportunity for a better sauce that binds the dish.
Conclusion
This Grilled Chicken and Veggie Pasta is the epitome of a satisfying, balanced meal that comes together with minimal fuss. Its combination of lean protein, vibrant vegetables, and zesty lemon creates a flavor profile that is both light and deeply comforting. Master the simple techniques—cooking pasta to al dente, properly resting meat, and using pasta water—to make this recipe a reliable weeknight hero. Easy to customize and perfect for any occasion, it’s a dish you’ll return to again and again.