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August 2, 2011
Grilled Chicken with Pasta
Poultry Classics
Prep time:
7 minutescooking time:
23 minutes“It was amusing to watch my baby brother eat as he picked up the slick noodles with his little fingers.”
Ingredients
Serves 4
- 8 ounces fettuccine
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 3 tablespoons olive oil
- 1 each medium red, green and yellow bell peppers, cut into strips
- 1 medium onion, cut into 8 wedges
- 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/3 cup chicken broth
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Directions
1
Preheat the grill to medium.
2
Cook pasta using package directions; drain well. Keep warm.
3
Grill the chicken 6 inches from the heat until an instant-read thermometer inserted in center of meat registers 180°F, about 8 minutes per side.
4
Heat olive oil in a large skillet over medium-high heat. Sauté bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.
5
Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.
6
Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper-and-onion mixture on top of chicken and pasta. Sprinkle with black pepper and parmesan. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandpa liked to add the flavor of cream to contrast with the onion and sweet peppers. So Grandma occasionally substituted 1/3 cup of whipping cream for the chicken broth. She heated the mixture just until the cream was hot.
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