Grilled Garlic Chicken And Pasta Recipes

GARLIC CHICKEN PASTA WITH PROSCIUTTO

Steps:

• Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

GRILLED CHICKEN AND ANGEL HAIR PASTA

Steps:

• Cook angel hair pasta in boiling water until al dente. Drain.
• In a large saucepan over medium heat saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta, pesto sauce, and mix well.
• Top with toasted almonds. Serve warm or cold.

GRILLED CHICKEN BROCCOLI AND GARLIC PENNE

Steps:

• Preheat a grill to 400 degrees.
• Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, then put on the grill, on indirect heat. Roast until garlic is brown and getting very soft, 30-45 minutes. Set aside to cool when done roasting. When the garlic is cool enough, squeeze out the roasted garlic into a small bowl. Add 1 teaspoon olive oil to the garlic, and stir to combine a paste. Set aside.
• Meanwhile, as the garlic roasts, combine the chicken in a bowl with the olive oil, garlic powder, basil and salt. Let it marinate for a bit, as the chicken will only take about 10 minutes to cook. This is a good time to start the water boiling for the penne.
• Steam the broccoli: put an inch or two of water in a large pan. Insert a vegetable steamer into the pan and add the broccoli. Steam for 4 to 5 minutes.
• Move the steamed broccoli into a bowl, and combine with the 1/2 teaspoon garlic powder, 2 tablespoons olive oil, parmesan cheese, salt to taste, and red pepper flakes. Stir the broccoli is well-coated.
• Transfer the broccoli to a grill pan, and place on the grill.
• Start grilling the chicken and cooking the penne around the same time you put the broccoli on the grill. Coat the grill with oil spray, and place the chicken on the grill. Grill the chicken for about 6 minutes on one side, then turn over to finish grilling for another 6 minutes or so. Check the chicken for doneness after 12 minutes of total grilling. Remove chicken if done, or grill for a few more minutes to finish cooking if needed. When the chicken has cool, slice the chicken into bite sized pieces.
• Stir the broccoli after it has been grilling for 5 or 6 minutes. Grill for another 6 minutes. The broccoli should be starting to brown and caramelize. Remove from heat.
• Cook the penne according to package instructions as you grill the chicken and broccoli. When the pasta is cooked, drain and toss with 3 tablespoons of olive oil, 1 tablespoon of white wine, the feta cheese and sliced olives. Stir in the roasted garlic paste.
• Add the chicken pieces and broccoli to the pasta. Stir to combine well. Plate and serve with additional parmesan cheese at the table. Enjoy!

SPICY GARLIC GRILLED CHICKEN

Steps:

• Add all ingredients except the chicken to a medium bowl and whisk to combine. *
• Transfer the marinade mixture to a large ziptop plastic bag, add the chicken, seal, and squish contents around to evenly coat the chicken.
• Place bag in the fridge to marinate for at least 30 minutes, or up to 24 hours.
• Preheat an outdoor grill to medium-high heat (or indoor grill pan) and grill the chicken for about 7 minutes, or until done; flip intermittently to ensure even cooking.
• Optionally garnish with fresh herbs and serve with reserved marinade, if desired.

30-MINUTE LEMONY PASTA WITH GRILLED CHICKEN

Steps:

• Preheat grill or grill pan.
• Sprinkle chicken with salt and pepper on all sides. Grill over medium-high heat until no longer pink inside, about 4-5 minutes on each side. Remove from grill and cover with aluminum foil. Set aside.
• Meanwhile, cook pasta according to package directions.
• While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add garlic, parsley, and basil to the pan and cook for 30 seconds, stirring constantly. Pour lemon juice into skillet, and reduce heat to low. Simmer for 3 minutes.
• Pour lemon and oil mixture into a large serving bowl. Drain the pasta, then add it to the serving bowl. Toss well, until pasta is coated.
• Slice chicken into strips, add to the bowl, and toss again. Sprinkle with lemon zest. Serve immediately, with parmesan cheese sprinkled on top.

GARLIC CHICKEN PASTA WITH ROASTED TOMATOES

Steps:

• Slice tomatoes in half and place in baking dish cut side up. Drizzle with olive oil, sprinkle with salt and pepper and dried basil
• Place in 225 degree oven for about 3 hours or until shriveled but should still have some moisture.
• Place chicken in bowl or plastic bag and cover with olive oil, sprinkle with kosher salt and squeeze the juice of one lemon over the top.
• Refrigerate for at least one hour.
• Grill chicken and cut up.
• Slice zucchini in half. Drizzle with olive oil and sprinkle with salt.
• Grill until softened and it has nice grill marks. Cut into bite size pieces
• Boil a large pot of water, add pasta and cooked to desired doneness
• In a large frying pan add several tablespoons of olive oil and pine nuts. Stir until pine nuts begin to brown.
• Add garlic and stir. Add in roasted tomatoes, chicken, zucchini and fresh basil. Stir in cooked pasta. Salt and pepper to taste.
• Add in more olive oil if it seems dry. Sprinkle with Parmesan Cheese.

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

ONE POT GARLIC CHICKEN PASTA

Steps:

• In a non-stick pan, heat oil on medium heat.
• Add chicken, Italian seasoning, salt and pepper.
• Cook until chicken is golden brown.
• Add butter, ginger and garlic and cook on medium heat until fragrant. (Make sure not to burn the garlic and ginger).
• Add lemon juice, lemon zest, additional salt and pepper (if necessary), water and mix everything together.
• Add spaghetti and mix again.
• Cook without lid on medium heat until the water is almost evaporated. Make sure to stir often or else the pasta might stick to the pan.
• When pasta is almost cooked, add cream cheese and mix together.
• Remove pan from the heat and sprinkle parmesan cheese on top.
• Garnish with cilantro/ parsley and some lemon slices. Enjoy!

GARLIC PENNE PASTA WITH GRILLED CHICKEN

Steps:

• Cook 1 lb boneless skinless chicken breast in 1 tbsp olive oil for 5-7 min or until almost done add ½ cup green pepper and ½ cup sweet onion. Cook until tender.
• Cook 1 lb penne pasta.
• Add chicken, green peppers and onions too Penni pasta.
• Cook 1 stick of butter or margarine until melted, add 2 handfuls of flour to make a paste, cook approx 3-5 minute Add 2 cloves of garlic, minced; cook 3-5 min more. Add 2 cups of milk and bring to boil, stirring constantly. Cook until is consistency of a sauce for pasta, approx 10-15 min stirring frequently (I use a wire whisk).
• Add pasta and chicken to sauce, add lemon zest, salt and pepper and a pinch of nutmeg.
• Bake in a 375°F oven for 15 minute add ½ cup of Parmesan cheese and bake another 10-15 min covered.
• I add grated cheese sometimes at the end of baking for a more cheesy taste.

GARLIC AND HERB CHICKEN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
• In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

ANGEL HAIR PASTA WITH CHICKEN AND GARLIC

Steps:

• Cook the past according to package directions. Drain. (I cook the pasta with salt).
• In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
• Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
• Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
• Notes:.
• Use extra virgin olive oil.
• When heating the olive oil with garlic be very careful so you don't burn the garlic.

GRILLED GARLIC CHICKEN AND PASTA

Steps:

• Grill chicken sprinkled with garlic powder and black pepper. Roast red peppers and garlic drizzled with balsamic vinegar and sprinkled with garlic salt in olive oil for about ½ hr at 350. Cut broccoli into florets and steam until tender Boil pasta as directed Put pasta in a large bowl, mix with pepper/garlic mixture including the olive oil, broccoli, and chicken. Sprinkle with cheese and serve with garlic bread and salad.