Grilled Chicken Tenders, Pasta- Veggie Marinara
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil
  2. Lightly coat a large skillet with olive oil and heat on medium.
  3. Lay chicken tenders out on a board and sprinkle one side with salt, pepper, and basil.
  4. Add chicken to hot pan (seasoned side down) and allow to cook 2-3 minutes.
  5. Add pasta to boiling water, stir, and allow to cook until just tender
  6. Season the other side of the chicken the same as the first and turn.
  7. Cook until the chicken is browned and no longer pink in the middle.
  8. Transfer chicken to a platter and cover with foil to keep warm.
  9. Chop the pepper, onion, and zucchini.
  10. Chop or grate garlic.
  11. Add a little bit more oil to the skillet.
  12. Cook veggies on med. 2-3 minutes, then add tomatoes, not drained.
  13. Allow to simmer until spaghetti is cooked.
  14. Drain spaghetti, don’t rinse.
  15. Add spaghetti to veggie mixture and stir.
  16. 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/