Grilled Chicken with SautÃ©ed Vegetables over Pasta Recipe

Submitted by RecipeTips.com

If youâ€™re searching for chicken recipes that can be served as complete meals, hereâ€™s one that features tarragon-stuffed grilled chicken nestled on a bed of tender sautÃ©ed vegetables over pasta. The combination of ingredients makes this dish so flavorful and delicious.

Grilled Chicken with SautÃ©ed Vegetables over Pasta Recipe

Grilled Chicken with Sautéed Vegetables over Pasta Recipe (+)

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Ingredients

Directions

-		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

Serving Description: 1 piece of chicken with pasta and vegetables

Servings: 5

Enter desired servings:

Container: grill, large skillet, small bowl, serving platter

Prep Time: 20 minutes

Cook Time: 45 minutes

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 sautÃ© for five minutes.
Add the matchstick carrots and onions and sautÃ© for another five minutes.
Add the chopped garlic and pepper strips and sautÃ© 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 sautÃ©ed 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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