Tuscan Grilled Chicken Pasta

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Prep Time: 20 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
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Instructions

  • Prepare the ingredients as listed above.
  • Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill until the internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then dice into bite-sized pieces.
  • Boil penne pasta in salted water according to package instructions. Drain and set aside.
  • Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and red onion until translucent. Add grape tomatoes and cook for 2–3 minutes. Stir in chicken broth and heavy cream, whisking until smooth. Simmer to reduce slightly, then stir in Parmesan cheese. Add diced chicken and baby spinach, simmer for 5 minutes. Toss in cooked pasta and adjust seasoning with salt and pepper.
  • Prepare the spring rolls: In a small bowl, mix scallions, cilantro, and mint. Soften one rice paper sheet at a time in warm water, lay flat on a towel, and layer with butter lettuce, carrot, cucumber, jalapeño, and herb mixture. Fold in the sides and roll tightly. Repeat for remaining sheets.
  • Make the peanut sauce: In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Gradually add 2–3 TBSP water until the sauce reaches a smooth, creamy consistency.
  • Make the pineapple agua fresca: Combine pineapple juice, water, honey (if using), and lime juice. Serve over ice.
  • Plate the Tuscan grilled chicken pasta alongside the spring rolls with peanut sauce and pour glasses of pineapple agua fresca. Serve and enjoy.

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 20 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 the ingredients as listed above.
  • Preheat a grill or grill pan to medium heat. Drizzle chicken with half the olive oil and season with salt and pepper. Grill until the internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then dice into bite-sized pieces.
  • Boil penne pasta in salted water according to package instructions. Drain and set aside.
  • Heat the remaining olive oil in a skillet over medium heat. Sauté garlic and red onion until translucent. Add grape tomatoes and cook for 2–3 minutes. Stir in chicken broth and heavy cream, whisking until smooth. Simmer to reduce slightly, then stir in Parmesan cheese. Add diced chicken and baby spinach, simmer for 5 minutes. Toss in cooked pasta and adjust seasoning with salt and pepper.
  • Prepare the spring rolls: In a small bowl, mix scallions, cilantro, and mint. Soften one rice paper sheet at a time in warm water, lay flat on a towel, and layer with butter lettuce, carrot, cucumber, jalapeño, and herb mixture. Fold in the sides and roll tightly. Repeat for remaining sheets.
  • Make the peanut sauce: In a small bowl, whisk together peanut butter, rice wine vinegar, soy sauce, honey, sesame oil, and garlic. Gradually add 2–3 TBSP water until the sauce reaches a smooth, creamy consistency.
  • Make the pineapple agua fresca: Combine pineapple juice, water, honey (if using), and lime juice. Serve over ice.
  • Plate the Tuscan grilled chicken pasta alongside the spring rolls with peanut sauce and pour glasses of pineapple agua fresca. Serve and enjoy.

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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