Grilled Chicken with Sautéed Vegetables over Pasta

Ingredients

  • 1 teaspoon(s) pepper
  • 8 ounce(s) pearl onions - peeled and the large ones cut in half
  • 4 tablespoon(s) parsley - curly or flat leaf parsley - chopped
  • 1 teaspoon(s) salt
  • 1 clove(s) garlic - peeled and chopped
  • 1 red bell pepper - cored and cut into thin slices
  • lemon - juiced
  • + 11 more ingredients
    • 3 clove(s) garlic - chopped
    • lemon - juiced and zested
    • 2 tablespoon(s) olive oil
    • 8 ounce(s) baby bella mushrooms - sliced
    • 12 baby carrots - cut into matchsticks
    • 8 ounce(s) snap peas - trimmed but kept whole
    • 2 ounce(s) feta cheese - Mediterranean seasoned, crumbled
    • 3 chicken thighs
    • 2 chicken breasts
    • 1 tablespoon(s) tarragon - fresh and chopped
    • 1 pound(s) pasta - your favorite variety cooked according to package directions

Preheat the grill to medium. Trim the fat from the chicken but leave the skin on. In a small bowl combine the tarragon, parsley, salt and pepper, garlic, lemon juice and zest. Divide it evenly among the chicken pices, putting a small amount under the skin of each piece. Place the chicken bone...

View full recipe at RecipeTips.com

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