• Lisa Jarvis

Italian Grilled Chicken and Veggie Pasta


If you’re craving a hearty pasta dish, try this healthy italian grilled chicken pasta loaded with perfectly cooked veggies! I used a smaller amount of whole grain pasta and went way heavy on the protein and vegetables for a hearty and healthy dinner you will love!

Here’s what you need:

4 chicken breast cutlets, or chicken breasts pounded thin

salt to taste

2 t Italian seasoning

1 t paprika

2 t olive oil

1 red bell pepper, diced

1 small zucchini, diced

1 small yellow onion, diced

1 t minced garlic

1 t dried oregano

1 can petite diced tomatoes with juice

2 1/4 cups chicken broth

8 oz whole grain penne pasta

2 1/2 cups fresh baby spinach leaves

1/4 cup grated Parmesan

shredded Parmesan to garnish

fresh basil leaves to garnish (optional)


Heat grill to medium high heat. Brush chicken pieces with olive oil. Season both sides with the salt to taste, Italian seasoning and paprika. Grill until it reaches an internal temperature of 165. Cover loosely with foil and set aside. In a large pot heat 1 t of the olive oil. Sauté the red bell pepper and zucchini, lightly salting, until they are tender. Remove and place in a bowl. Add the other t of olive oil to the pot. Sauté the onion and garlic until tender. Stir in the oregano, can of tomatoes and broth. Bring to a boil and add pasta, making sure the pasta is covered with liquid. Cover and let the pasta cook to al dente. When the pasta is done, stir in the spinach until wilts. Stir in the red pepper and zucchini. Cut up the chicken and add it in. Stir in the 1/4 cup of grated Parmesan and stir well. Serve with shredded Parmesan to garnish and basil if you’d like. Enjoy!

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