This makes a quick nutritious meal that won’t keep you in the kitchen for hours.
You can slice your veggies and marinate your chicken overnight to cut down on preparation time.
I make my own poultry seasoning with rosemary, thyme, garlic powder, turmeric, oregano, basil, sea salt, and black pepper. The whole wheat pasta is much healthier than regular pasta and adds a nutty flavor to the dish. I used spaghetti in this recipe but I also like farfelle (bow-tie pasta).
Grilled Chicken with Pasta
6 Boneless Skinless Chicken Breasts
1 box Whole Wheat Spaghetti
2 Tablespoons Poultry Seasoning
Kosher Salt and Fresh Ground Pepper
Dried Red Pepper Flakes
2 Large Yellow Onions – sliced thinly
3 or 4 Yellow, Green, and Red Peppers – sliced thinly
10 large mushrooms – sliced
¼ cup Italian Parsley
Cook pasta as directed on the box to al dente. It should still be a little chewy. Make sure you salt your water well before cooking pasta. Drain and coat with olive oil so that it won’t stick. Sprinkle with dried red pepper flakes and mix well.
Marinate chicken breasts in olive oil, salt, pepper, and poultry seasoning for at least 30 minutes before cooking.
In large skillet heat 2-3 tablespoons olive oil add onions. Salt and pepper the onions while they cook to season. Cook over medium high heat until they are browned and caramelized. Remove from pan. Add 2 tablespoons olive oil to skillet and sauté peppers and mushrooms until cooked but still crunchy. Remove from pan.
In same skillet add another 3-4 tablespoons olive oil and cook chicken until well browned and cooked thoroughly on all sides usually about 3-4 minutes per side. I usually brown them and then cover the skillet and let them cook for 7-10 minutes reducing the heat to medium low. Remove the breasts and let them sit for about 10 minutes to absorb the juices back inside the meat.
Add a little liquid to skillet approximately 3 tablespoons water and cook over high heat to cook off all browned bits off the skillet bottom from the onion, peppers, and chicken. There is lots of flavor there.
Slice each breast into several thick pieces and arrange over the pasta. Add the onions and peppers around the sides and pour the liquid from the skillet over the top. Sprinkle with Italian Parsley.
This recipe is easy to half if you don’t want to make as much but it also keeps well in the refrigerator for the next day.
I serve it with a spinach salad with strawberries, orange slices, and a little red onion topped with poppy seed dressing for a delicious and nutritious meal.
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