Grilled Chicken Pasta


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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.

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