Tuscan Grilled Chicken Pasta

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 491kcal

Ingredients

Rooibos Iced Tea

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

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
  • ⅓ cup Red onions diced small
  • 1 cup Grape tomatoes halved
  • ½ cup Chicken broth
  • 2 TBSP Heavy cream
  • 2 tsp Parmesan cheese grated
  • 2 cups Baby spinach loosely packed
  • Salt to taste
  • Black pepper to taste

Sautéed Peas

  • 1 tsp Extra-virgin olive oil
  • 1 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. Refrigerate to cool 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 onion is 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: 491kcal | Carbohydrates: 58g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1451mg | Potassium: 1012mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4229IU | Vitamin C: 51mg | Calcium: 113mg | Iron: 3mg

Tuscan Grilled Chicken Pasta

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 491 kcal

Ingredients
 
 

Rooibos Iced Tea

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

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
  • ⅓ cup Red onions diced small
  • 1 cup Grape tomatoes halved
  • ½ cup Chicken broth
  • 2 TBSP Heavy cream
  • 2 tsp Parmesan cheese grated
  • 2 cups Baby spinach loosely packed
  • Salt to taste
  • Black pepper to taste

Sautéed Peas

  • 1 tsp Extra-virgin olive oil
  • 1 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. Refrigerate to cool 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 onion is 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: 491kcalCarbohydrates: 58gProtein: 34gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 77mgSodium: 1451mgPotassium: 1012mgFiber: 10gSugar: 10gVitamin A: 4229IUVitamin C: 51mgCalcium: 113mgIron: 3mg
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