Tuscan Grilled Chicken Pasta

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Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1025kcal

Ingredients

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Penne pasta
  • 3 cloves Garlic finely diced
  • 1/4 cup Red onion diced small
  • 1 cup Grape tomatoes halved
  • 1/2 cup Chicken broth
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Spring Rolls

  • 2 TBSP Scallions
  • 1/4 cup Fresh cilantro roughly chopped
  • 1/4 cup Fresh mint roughly chopped
  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or strips
  • 1/4 cup Cucumber thinly sliced or julienned
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced

Peanut Sauce

  • 3 TBSP Peanut butter
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • 1/4 cup Water as needed

Pineapple Agua Fresca

  • 1 cup Pineapple juice
  • 1 cup Water cold
  • 2 tsp Honey optional, adjust to taste
  • 1 tsp Lime juice
  • Ice cubes as needed
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Cook chicken: Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill until internal temperature reaches 165°F (74°C). Rest 5 minutes, then dice into bite-sized pieces.
  • Cook pasta: Boil penne in salted water according to package instructions. Drain and set aside.
  • Make sauce: Heat remaining olive oil in a skillet over medium heat. Sauté garlic and onion until translucent. Add tomatoes and cook for 2–3 minutes. Stir in broth and cream, whisking until smooth. Simmer to reduce, then stir in Parmesan. Add chicken and spinach, simmer for 5 minutes. Toss in pasta until well coated. Adjust seasoning.
  • Prep spring rolls: Mix scallions, cilantro, and mint in a bowl. Soften one rice paper sheet at a time in warm water. Lay flat on a towel, then layer lettuce, carrot, cucumber, jalapeño, and herb mix. Fold in sides and roll tightly. Repeat with remaining sheets.
  • Make peanut sauce: Whisk peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Add 2–3 TBSP water until smooth and creamy.
  • Make pineapple agua fresca: Combine all ingredients together. Serve over ice.
  • Serve the Tuscan chicken pasta with spring rolls, peanut sauce, and pineapple agua fresca.

Nutrition

Calories: 1025kcal | Carbohydrates: 115g | Protein: 51g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1236mg | Potassium: 1597mg | Fiber: 8g | Sugar: 37g | Vitamin A: 10520IU | Vitamin C: 47mg | Calcium: 334mg | Iron: 6mg

Tuscan Grilled Chicken Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Servings 2
Calories 1025 kcal

Ingredients
 
 

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil divided
  • 4 oz Penne pasta
  • 3 cloves Garlic finely diced
  • 1/4 cup Red onion diced small
  • 1 cup Grape tomatoes halved
  • 1/2 cup Chicken broth
  • 1/4 cup Heavy cream
  • 1/4 cup Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Spring Rolls

  • 2 TBSP Scallions
  • 1/4 cup Fresh cilantro roughly chopped
  • 1/4 cup Fresh mint roughly chopped
  • 4 Rice paper sheets
  • 1 cup Butter lettuce
  • 1/2 cup Carrots peeled and cut into matchsticks or strips
  • 1/4 cup Cucumber thinly sliced or julienned
  • 1/2 Jalapeño pepper ribs and seeds removed, thinly sliced

Peanut Sauce

  • 3 TBSP Peanut butter
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Reduced-sodium soy sauce
  • 1 TBSP Honey
  • 1/2 TBSP Sesame oil
  • 1 clove Garlic pressed or minced
  • 1/4 cup Water as needed

Pineapple Agua Fresca

  • 1 cup Pineapple juice
  • 1 cup Water cold
  • 2 tsp Honey optional, adjust to taste
  • 1 tsp Lime juice
  • Ice cubes as needed

Instructions
 

  • Prepare all ingredients as listed above.
  • Cook chicken: Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill until internal temperature reaches 165°F (74°C). Rest 5 minutes, then dice into bite-sized pieces.
  • Cook pasta: Boil penne in salted water according to package instructions. Drain and set aside.
  • Make sauce: Heat remaining olive oil in a skillet over medium heat. Sauté garlic and onion until translucent. Add tomatoes and cook for 2–3 minutes. Stir in broth and cream, whisking until smooth. Simmer to reduce, then stir in Parmesan. Add chicken and spinach, simmer for 5 minutes. Toss in pasta until well coated. Adjust seasoning.
  • Prep spring rolls: Mix scallions, cilantro, and mint in a bowl. Soften one rice paper sheet at a time in warm water. Lay flat on a towel, then layer lettuce, carrot, cucumber, jalapeño, and herb mix. Fold in sides and roll tightly. Repeat with remaining sheets.
  • Make peanut sauce: Whisk peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Add 2–3 TBSP water until smooth and creamy.
  • Make pineapple agua fresca: Combine all ingredients together. Serve over ice.
  • Serve the Tuscan chicken pasta with spring rolls, peanut sauce, and pineapple agua fresca.

Nutrition

Calories: 1025kcalCarbohydrates: 115gProtein: 51gFat: 42gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 119mgSodium: 1236mgPotassium: 1597mgFiber: 8gSugar: 37gVitamin A: 10520IUVitamin C: 47mgCalcium: 334mgIron: 6mg
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