Sunday, March 22, 2015

Grilled Balsamic Chicken and Veggies with Creamy Tomato Pasta

This recipe brings together three different elements that combine to create a fabulous, "wow" induced dish.  First, you start with the chicken.  The marinade is made with balsamic vinegar and the perfect herb concoction.  You can grill or broil the chicken after marinating it.  I like to broil it because then there's element #2, the veggies.  After broiling the chicken, I like to put the sliced peppers and mushrooms on the same pan that the chicken was cooked in.  As the veggies are roasting, they soak up the balsamic flavor from the chicken infusing them with flavor.  And then, last but not least, everything comes together to top off element #3, the Creamy Tomato Pasta.  This pasta is easy to throw together and so creamy and flavorful, it could stand alone.  But when you top it off with the grilled veggies and chicken, it will make you and your dinner guests say, "Wow!".

For the chicken:
2 Tbs chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme
1 tsp dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper. Blend together then place chicken in a large Ziploc bag and marinate at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from dish and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

For the Veggies:
1 cup bell peppers, any color
1 cup mushrooms

Slice up peppers and mushrooms.  Grill or broil, until soft.  If you broiled the chicken, put veggies on the same pan that the chicken was cooked on.  Broil for about 5 minutes then stir and flip over, broil for 5 more minutes.

For the pasta:
2 cans (14.5 oz each) Italian diced tomatoes
2 garlic cloves, minced
1 Tbs olive oil
1 cup whipping cream
2 Tbs tomato paste
1/4 cup fresh Italian parsley, chopped (plus extra to garnish)
Salt and pepper to taste
parmesan cheese, to garnish
3 cups cooked fettuccine noodles

Puree diced tomatoes in blender. Saut√© garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 10-15 minutes.  Pour over cooked noodles, mix gently.

To Serve:
Put pasta on plate.  Place a scoop of grilled veggies on the pasta.  Slice the chicken up and place on top of the veggies.  Garnish with shredded parmesan cheese and parsley.  Serve immediately.

As A Freezer Meal:
Make the marinade for the chicken.  Put the chicken in a gallon sized freezer ziploc bag.  Pour marinade over chicken and seal bag.  Place sealed bag in a gallon sized freezer ziploc bag.  Chop veggies and put in a sandwich sized ziploc bag.  Place in gallon sized bag that the sealed bag of chicken is in.  For the tomato sauce, puree diced tomatoes in blender.  Saute garlic in olive oil for 2-3 minutes.  Add pureed tomatoes to pan.  Add whipping cream, tomato paste, parsley, salt and pepper.  Stir until well mixed.  Remove from heat and let it cool.  When cooled, put in a gallon sized freezer ziploc bag.  Add to the gallon sized bag that had the bag of chicken and bag of veggies.  Seal bag that will now have three separate bags in it and lay flat in freezer.  When ready to use, thaw and cook chicken and veggies as directed.  Heat sauce in a pan on the stove top.  Stir often to mix well.  Cook pasta and serve as directed.

Source: Whisked Away


Jamie Young said...

Love the idea of adding some veggies to this, I'll have to try it next time!

Janessa said...

I think it's a nice addition little addition to a fabulous recipe. Thanks ;-)

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