Whole wheat pasta with grilled marinated chicken, mushroom, tomato, basil and garden veggies

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.9
  • Total Fat: 13.7 g
  • Cholesterol: 28.9 mg
  • Sodium: 416.7 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 17.2 g

Submitted by:

Introduction

Garden fresh quick summer meal. Garden fresh quick summer meal.
Number of Servings: 4

Ingredients

    1 med fresh tomato diced
    .5 fresh basil chopped
    1 cup fresh spinach broken
    1 med yellow onion diced
    4 Cloves garlic diced
    4 Tbsp Parmesan Cheese
    2 Tbsp EVOO
    .25 cup green onions for garnish sliced small
    2 Tbsp Newman’s Own Sun Dried Tomato Dressing
    8 oz boneless skinless chicken breast
    4 oz Whole wheat pasta, spiral or elbow
    1 cup chopped zucchini
    .5 cup sliced mushrooms

Directions

Marinate the chicken in the dressing for 2-4 hours. Remove chicken from the marinade and grill on med/hi heat set aside to rest. Cook the pasta according to package directions. While the pasta is cooking, sauté the onion and garlic in 1Tbsp of EVOO until translucent, add the zucchini stir for a minute or two then add the mushrooms stir for another minute or two. Add the tomatoes, basil and spinach stir until the spinach is wilted and the tomatoes are slightly warmed. Drain the pasta and toss all together with 1 Tbsp of EVOO, the sautéd veggies. Serve with the chicken right on top of the pasta. Sprinkle with parm and sliced green onions and garnish with a basil leaf.

Serving Size: 4

Rate This Recipe