Italian Chicken and Vegetable Grill

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


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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