Grilled Chicken And Squash With Angel Hair Pasta Recipes

Steps:

• Cook pasta according to package, drain.
• In a medium bowl, combine squash, tomatoes, oil, garlic, salt, basil, and pepper.
• Set aside.
• Heat up grill (medium-high heat if you have temperature control, mine has just the one temperature setting).
• Grill the vegetables 3-5 minutes per side until they are slightly softened and browned (it takes more like 20 minutes total in my grill, so you may really need to experiment with cooking times).
• Remove from grill and allow to cool enough for you to handle.
• Cut the veggies into bite-sized pieces.
• Toss pasta and vegetables together in a large serving bowl.
• Top with cheese.

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.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.

Steps:

• Preparation (20 minutes): 1. Fill a large pot with water, a dash of olive oil, and salt. Bring to a boil. 2. Heat grill to 350 ºF (176 ºC) 3. Peel and mince 2 garlic cloves and set aside. 4. Season the chicken with olive oil, salt, pepper, and chopped garlic. Set the chicken aside for about 20 minutes to absorb flavors. 5. Cut zucchini, yellow squash, and eggplants in lengthwise halves or quarters and season with salt, pepper, and olive oil. Cooking (15 minutes): 6.Place chicken, zucchini, yellow squash, and eggplant on the grill. Cook for 2 minutes on each side. 8. Remove the chicken and veggies from the grill and chop into thick, chunky pieces. Set aside and cover. 9. Add broth to a gigantic mixing bowl. 10. Add pasta to boiling water and cook for 4-5 minutes. Drain and add to mixing bowl full of chicken broth. Cover, set aside, and let it cool slightly. 11. In a large sautee pan, sautee remaining garlic until aromatic. Add vegetables, chicken, and pasta and season with pepper and olive oil. 12. Mix, serve, and enjoy * Note: make sure pasta has absorbed the broth before adding to the veggies and chicken. It's there for flavor!

Steps:

• In a large skillet, warm the olive oil and garlic over medium heat. Add a pinch of salt and 2 tablespoons water. Simmer until the water cooks out and the garlic becomes tender, about 2 minutes. Stir in the tomato paste with 2 more tablespoons water and cook to "fry" the paste for a minute in the oil, stirring. Add the cherry tomatoes and cook over medium heat until they soften, 1 to 2 minutes. Add the cream. Season with salt to taste. Keep warm.
• In a large pot, bring 4 quarts water to a rolling boil. Add a generous handful of salt. Bring the water back up to a boil. Add the pasta and cook, stirring with a slotted spoon to make sure it does not clump or stick to the bottom, until al dente, 3 to 4 minutes. Reserve 1/2 cup pasta cooking liquid and drain the pasta in a large colander.
• Add the hot pasta right from the colander to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to rest for 2 minutes. If too thin, gently warm and reduce over low heat for 1 to 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid. Serve topped with the cheese.

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

Steps:

• Preheat grill for medium-high heat.
• Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
• Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.