Italian Chicken and Vegetable Grill

Looking for an Italian dinner? Enjoy succulent chicken grilled with vegetables and served over pasta – a delicious meal.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 6
  • servings 4
 

Ingredients

4
boneless, skinless chicken breast halves
1
zucchini, halved lengthwise
1
medium red bell pepper, quartered
1
(8-oz.) bottle (1 cup) Italian salad dressing
6
oz. uncooked linguine
1/4
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Grill Directions: Place chicken, zucchini and bell pepper in 12x8-inch (2-quart) baking dish or large resealable plastic bag. Add 1/2 cup of the salad dressing; turn to coat. Cover dish or seal bag; refrigerate at least 1 hour, turning chicken once.
  • 2 Heat grill. When ready to grill, oil grill rack. Drain chicken and vegetables, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. While chicken is cooking, place vegetables, cut side down, next to chicken on grill. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
  • 3 Meanwhile, cook linguine to desired doneness as directed on package. Drain; toss with remaining 1/2 cup salad dressing. Remove chicken and vegetables from grill. Slice vegetables; toss with linguine mixture. Slice chicken breasts into crosswise slices; do not separate slices. Fan chicken slices; arrange over pasta and vegetables. Sprinkle with Parmesan cheese.
  • 1 Grill Directions: Place chicken, zucchini and bell pepper in 12x8-inch (2-quart) baking dish or large resealable plastic bag. Add 1/2 cup of the salad dressing; turn to coat. Cover dish or seal bag; refrigerate at least 1 hour, turning chicken once.
  • 2 Heat grill. When ready to grill, oil grill rack. Drain chicken and vegetables, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. While chicken is cooking, place vegetables, cut side down, next to chicken on grill. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
  • 3 Meanwhile, cook linguine to desired doneness as directed on package. Drain; toss with remaining 1/2 cup salad dressing. Remove chicken and vegetables from grill. Slice vegetables; toss with linguine mixture. Slice chicken breasts into crosswise slices; do not separate slices. Fan chicken slices; arrange over pasta and vegetables. Sprinkle with Parmesan cheese.

EXPERT TIPS

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Expert Tips

Bottled Italian dressing makes a convenient marinade or basting sauce for chicken. If you wish, you can substitute a garlicky homemade vinaigrette.

Other vegetables that could be used in place of the zucchini or red pepper include yellow summer squash, yellow or green pepper, onion wedges, mushrooms and halved or quartered new potatoes.

Make this dish as directed, then chill it to serve as a cold salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
5g,
5%
),
Cholesterol
80mg
80%;
Sodium
460mg
460%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
45%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.