Sunday, October 30, 2011

Grilled Chicken & Veggie Pasta

-1 lb broccoli florets
-2 red bell peppers, chopped bite size
-2 cups of mascapone cheese, room temptature
-3 cloves of garlic, chopped
-1 lb bowtie pasta (or any short kind)
-extra virgin olive oil, eyeball
-less than a cup of white wine or chicken broth
-parmesean cheese
-about a lb of boneless chicken breasts, cutlets or butterfly the breasts
-grill seasonings for chicken
-poultry seasoning

If you have chicken breasts, butterfly them so they can cook faster. Marinade them for about 30 minutes with grill seasonings, salt, pepper, and EVOO. Meanwhile, start heating up your grill for the chicken and start prepping the vegetables. Boil water for the pasta. Heat a saute pan in medium with EVOO and chop garlic, let cook for a minute before adding in the red peppers. After about 5 minutes, turn the heat up to medium-high, add the white wine or broth and the broccoli (season each layer with salt & pepper). Cover and let steam for a few minutes.

When the grill is hot and the chicken is good to go, start grilling for about 5-7 minutes before flipping to grill the other side for the same amount of time. Take the chicken off the grill, cover them with foil on plate to keep them warm and let rest.

When the broccoli is tender but still have a crunch, add the mascapone cheese, stirring until melted into a sauce. If it's too thick, mm. add some reserved pasta water. Add the eyeballed grated parmesean cheese.

Drain the pasta when al dente and add in with the cheesy veggie mixture. Still well and transfer to a serving bowl. Slice the waiting chicken and scatter them around the top. If there's juices on the chicken plate, include in the pasta! Sprinkle more parmesean cheese on the top and serve.

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