Grilled Chicken Tenders, Pasta- Veggie Marinara

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I know I say this a lot but here is another very simple meal that comes out looking and tasting like something you ordered at a fine restaurant.

Grilled Chicken Tenders w/ Pasta Marinara

If the timing seems awkward the first time you make it, don’t give up. You just have to get the water heating before you start anything else so your chicken and veggies aren’t waiting for your pasta. But just like anything else, practice makes perfect. Before long this will become one of your simple “go-to” meals because you could do it in your sleep! And the clean-up isn’t too bad either.

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
  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.


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