Grilled Chicken Tenders, Pasta- Veggie Marinara |
- 1LB boneless chicken tenders
- fresh or dry basil
- olive oil
- salt & pepper
- For The Pasta-Veggie Marinara
- ½ LB angel hair pasta (or thin spaghetti)
- 1 can diced or stewed tomatoes
- 2 cloves garlic, chopped or grated
- ½ green pepper
- ½ onion
- 1 small zucchini
- Bring a large pot of salted water to a boil
- Lightly coat a large skillet with olive oil and heat on medium.
- Lay chicken tenders out on a board and sprinkle one side with salt, pepper, and basil.
- Add chicken to hot pan (seasoned side down) and allow to cook 2-3 minutes.
- Add pasta to boiling water, stir, and allow to cook until just tender
- Season the other side of the chicken the same as the first and turn.
- Cook until the chicken is browned and no longer pink in the middle.
- Transfer chicken to a platter and cover with foil to keep warm.
- Chop the pepper, onion, and zucchini.
- Chop or grate garlic.
- Add a little bit more oil to the skillet.
- Cook veggies on med. 2-3 minutes, then add tomatoes, not drained.
- Allow to simmer until spaghetti is cooked.
- Drain spaghetti, don’t rinse.
- Add spaghetti to veggie mixture and stir.
- Transfer to a large platter and top with the chicken.
Recipe by Eat Better Spend Less at https://www.cranfordweb.com/ebsl/grilled-chicken-tenders-pasta-veggie-marinara/
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