Grilled Chicken with Sauteed 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 sauteed vegetables over pasta. The combination of ingredients makes this dish so flavorful and delicious.
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Servings:
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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
Container: grill, large skillet, small bowl, serving platter
Directions
PREP
20 mins
COOK
45 mins
READY IN
1.25 hrs
  • 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 saute for another five minutes.
  • Add the chopped garlic and pepper strips and saute 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 sauteed vegetables.
  • Sprinkle with crumbled feta cheese and then place the grilled chicken pieces on top of that either sliced or whole.
  • Serve hot.
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