Tuscan Grilled Chicken Pasta

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 527kcal

Ingredients

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags
  • Ice cubes for serving

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless butterflied
  • 4 oz Whole wheat penne pasta
  • 1 tsp Extra-virgin olive oil
  • 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
  • 2 tsp Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Sautéed Peas

  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Green peas
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Bring the water to a boil. Remove from heat, add the rooibos tea bags, and steep for 10 minutes. Stir in the honey until dissolved. Allow to cool, then refrigerate until chilled.
  • Preheat a grill or grill pan to medium heat, about 400°F (204°C). Grill the chicken on both sides until the internal temperature reaches 160°F (71°C). Remove from heat, rest briefly, then dice into bite-size pieces.
  • Bring a pot of salted water to a boil and cook the penne pasta according to package directions. Drain well and set aside.
  • Heat the olive oil in a skillet over medium heat. Sauté the garlic and red onion until softened and translucent.
  • Add the grape tomatoes and cook briefly until slightly softened. Stir in the chicken broth and heavy cream and bring to a gentle simmer. Cook until the sauce slightly thickens.
  • Stir in the Parmesan cheese. Add the diced chicken and baby spinach and cook until the spinach is wilted. Season with salt and black pepper.
  • Add the cooked penne to the skillet and toss until evenly coated in the sauce.
  • Heat the oil in a nonstick pan over medium heat. Sauté the peas for 2 - 3 minutes. Season with salt and black pepper.
  • Serve the Tuscan grilled chicken pasta with sautéed peas, and rooibos iced tea.

Nutrition

Calories: 527kcal | Carbohydrates: 49g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 415mg | Potassium: 930mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4037IU | Vitamin C: 37mg | Calcium: 104mg | Iron: 2mg

Tuscan Grilled Chicken Pasta

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 527 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 2 cups Water
  • 2 Rooibos tea bags
  • Ice cubes for serving

Tuscan Grilled Chicken Pasta

  • 8 oz Chicken breast boneless skinless butterflied
  • 4 oz Whole wheat penne pasta
  • 1 tsp Extra-virgin olive oil
  • 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
  • 2 tsp Parmesan cheese grated
  • 2 oz Baby spinach
  • Salt to taste
  • Black pepper to taste

Sautéed Peas

  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Green peas
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prepare the ingredients as instructed.
  • Bring the water to a boil. Remove from heat, add the rooibos tea bags, and steep for 10 minutes. Stir in the honey until dissolved. Allow to cool, then refrigerate until chilled.
  • Preheat a grill or grill pan to medium heat, about 400°F (204°C). Grill the chicken on both sides until the internal temperature reaches 160°F (71°C). Remove from heat, rest briefly, then dice into bite-size pieces.
  • Bring a pot of salted water to a boil and cook the penne pasta according to package directions. Drain well and set aside.
  • Heat the olive oil in a skillet over medium heat. Sauté the garlic and red onion until softened and translucent.
  • Add the grape tomatoes and cook briefly until slightly softened. Stir in the chicken broth and heavy cream and bring to a gentle simmer. Cook until the sauce slightly thickens.
  • Stir in the Parmesan cheese. Add the diced chicken and baby spinach and cook until the spinach is wilted. Season with salt and black pepper.
  • Add the cooked penne to the skillet and toss until evenly coated in the sauce.
  • Heat the oil in a nonstick pan over medium heat. Sauté the peas for 2 - 3 minutes. Season with salt and black pepper.
  • Serve the Tuscan grilled chicken pasta with sautéed peas, and rooibos iced tea.

Nutrition

Calories: 527kcalCarbohydrates: 49gProtein: 36gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 108mgSodium: 415mgPotassium: 930mgFiber: 8gSugar: 7gVitamin A: 4037IUVitamin C: 37mgCalcium: 104mgIron: 2mg
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