Estimated read time: Less than a minute
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Grilled Chicken Pasta
2 Tbs Olive Oil
1¾ Tbs Garlic, Chopped
8 c Fresh Mushrooms, Sliced
3½ c Fresh Broccoli Florettes, Trimmed
¹/8 tsp Crushed Red Pepper
1¼ c Chicken Broth
4¾ Tbs White Wine
5 c Bow Tie Pasta, Cooked (following pkg directions)
2½ c Cherry Tomatoes, Halved
2½ c Traditional Marinara Sauce
¹/8 tsp Granulated Onion
¹/8 tsp Granulated Garlic
2½ tsp Parmesan Cheese, Shredded
10 e Fresh Basil Leaves
Heat olive oil in a large sauté pan, over medium heat; sauté garlic until lightly browned, add mushrooms, broccoli and red pepper flakes; sauté for 1 minute.
Add the chicken broth and wine; reduce to half.
Add the cooked pasta, cherry tomatoes, and marinara sauce; gently toss to combine until heated through.
Season both sides of chicken with onion and garlic spices.
Cook the chicken on a grill until an internal temperature of 165F is reached. When cool enough to handle, cut into slices, widthwise.
In a bowl, serve 2 cups of the pasta mixture with one chicken breast over laying the top per serving.
Garnish each dish with parmesan cheese and fresh basil leaves.