Healthy Main Dishes Pasta Recipes Weeknight Quickie

Grilled Chicken and Summer Veggie Pasta

June 8, 2018

The beauty of summer is not that we don’t want to cook by the book, follow a recipe, or adhere to any restrictions. Summer is a season to look forward to because it is not bound by rules. And while that’s not to say that cooking needs to be rule-bound at any time of year, the option to throw foodstuffs on the grill, chop it up, and toss it all together with not too much thought is most likely why, when reflecting, that summer nights have that golden glow.

Pull together this Weeknight Quickie by grilling two boneless, skinless chicken breasts and while they’re resting toss a couple of halved yellow squash and crimini mushrooms onto the grill for a quick char. Add fresh, diced tomatoes, a handful of fresh oregano leaves, salt and pepper, and head outdoors with your new best topper for pasta.

Yes, don’t forget the pasta. Pick your favorite shape. Pour wine into the glasses. Kick off the sandals.

Ahh, that’s summer.

Grilled Chicken and Summer Veggie Pasta Recipe

2 boneless, skinless chicken breasts, rinsed and patted dry

2 medium yellow squash, halved

1/2 lb crimini mushrooms, trimmed and halved

6 campari tomatoes, diced

3 large sprigs oregano, leaves stripped from stems

2 T olive oil, plus more for rubbing on grill grates

salt and pepper to taste

For Grilled Chicken:

Lightly salt and pepper chicken. Rub oil over grill grates. Heat grill to medium for 15 minutes. Grill chicken at 350 to 400°F for 5 minutes, turn and grill 5 minutes, continuing to turn meat until juices run clear and temperature on Insta-read thermometer is 165°F. Remove from grill and let rest, covered, on clean plate. When cool enough to touch, dice chicken.

For Grilled Veggies:

grilled chicken

Your grill can be a multi-purpose cooking surface. While chicken is resting, toss veggies on the grates and turn until lightly charred and tender.

Toss squash and mushrooms with 2 T olive oil in bowl. While chicken is resting, grill for 3-4 minutes, turning occasionally, until softened and char marks appear on squash. Remove to cutting board and dice when cool.

When chicken is cool enough to touch, dice into 1/2 inch pieces.

Gently toss diced chicken, squash, and mushrooms with pasta. Add diced tomatoes and oregano. Salt and pepper to taste.

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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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