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Grilled Chicken with Sautéed Vegetables over Pasta Recipe

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If you’re searching for chicken recipes that can be served as complete meals, here’s one that features tarragon-stuffed grilled chicken nestled on a bed of tender sautéed vegetables over pasta. The combination of ingredients makes this dish so flavorful and delicious.
Directions
  • Preheat the grill to medium.
  • Trim the fat from the chicken but leave the skin on.
  • In a small bowl combine the tarragon, parsley, salt and pepper, garlic, lemon juice and zest.
  • Divide it evenly among the chicken pices, putting a small amount under the skin of each piece.
  • Place the chicken bone side up on the grill and cook for approximately 25 minutes then turn the chicken and cook for another 5-10 minutes. Watch for flareups.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet or stir fry pan.
  • Add the mushrooms first and sauté for five minutes.
  • Add the matchstick carrots and onions and sauté for another five minutes.
  • Add the chopped garlic and pepper strips and sauté for 2-3 minutes.
  • Add in the snap peas and lemon juice. Stir to heat through.
  • Place the cooked pasta on a large serving platter and top it with the sautéed vegetables.
  • Sprinkle with crumbled feta cheese and then place the grilled chicken pieces on top of that either sliced or whole.
  • Serve hot.
Container: grill, large skillet, small bowl, serving platter
Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Description: 1 piece of chicken with pasta and vegetables
Servings: 5
Enter desired servings   Change Servings
Ingredients
- 1 tablespoon tarragon - fresh and chopped
- 4 tablespoons parsley - curly or flat leaf parsley - chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic - chopped
- 1/2 lemon - juiced and zested
- 2 tablespoons olive oil
- 8 ounces baby bella mushrooms - sliced
- 12 baby carrots - cut into matchsticks
- 8 ounces pearl onions - peeled and the large ones cut in half
- 8 ounces snap peas - trimmed but kept whole
- 1 clove garlic - peeled and chopped
- 1 red bell pepper - cored and cut into thin slices
- 1/2 lemon - juiced
- 2 ounces feta cheese - Mediterranean seasoned, crumbled
- 3 chicken thighs
- 2 chicken breasts
- 1 pound pasta - your favorite variety cooked according to package directions

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