As a side dish tonight, I grilled pepper and onion, tossed in a couple of other ingredients and had a delicious and light side dish ready to go in less than 30 minutes. The same recipe could be used with rice if you like that instead or if you are just trying to stay away from gluten.
Pasta with Grilled Vegetables
Prep time: 5 minutes
Cook time: 15 minutes
Estimated Values per serving:
Calories = 170 Fat = 2 grams
1 red or yellow bell pepper – quartered lengthwise
1 onion – sliced into rings
½ pound pasta shells
1 tomato – seeded and chopped
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup parmesan cheese – grated
2 scallions – green parts only sliced
Heat a large indoor grill pan on high heat and spray with cooking spray. Add bell peppers and grill for 5 minutes then add onion and grill an additional 10 – 15 minutes, turning once until vegetables are softened.
While vegetables are on the grill, heat a large pot of water to a boil and add pasta shells. Cook for about 8 minutes until done. Drain pasta and add to a large serving bowl.
Remove grilled vegetables from pan, chop coarsely and add to serving bowl with pasta shells. Add tomato, garlic powder, salt, pepper, parmesan and scallions and toss gently. Serve warm.
Last week I bought a jar of roasted red peppers because I came up with an idea. Of course, by the time I was ready to use them, I forgot why I bought them. Then I started to think about how they might go with chicken. There are so many things you can do with chicken, the possibilities are really endless. I know I’ve had roasted red pepper sauce in a restaurant before but couldn’t remember if I liked it or not. So with that, I decided to try a roasted red pepper sauce on top of grilled chicken breast and came up with this. Nick loved it and calls it “orange tomato sauce”.
I served this tonight with pasta shells but I can see it going really well with rice too.
Grilled Chicken Breasts with Creamy Roasted Red Pepper Sauce
Prep time: 10 minutes
Cook time: 30 minutes
Estimated values per serving:
Calories = 250 Fat = 3 grams
2 cloves garlic – minced
½ onion – minced
1 (12 ounce) jar roasted red peppers – drained and rinsed