I had some chicken in my freezer, so I decided that I’m going to do the whole wheat pasta dish with chicken. I’ll grill the chicken the same way I did in the previous post Grillin Time – Jane attempts chicken
2 chicken breasts
1 TBS fat-free Italian dressing
Whole wheat pasta
1 – 14.5 oz. can of stewed diced Italian style tomatoes
2 small cloves of garlic – minced
1 TBS olive oil
4 TBS shredded mozzarella cheese
I start the sauce first so that it can simmer while I cook the rest. The Chicken takes about 6 minutes per side on the grill, and the pasta takes 6 minutes to boil, so I’ll start the chicken while the water works up to a boil. I hate trying to time food, my mom made it look so easy, but I have a hard time with it.
Anyway, I start by putting the tablespoon of olive oil in a sauce pan on medium heat. I throw in the minced garlic and let that simmer for about 3 minutes. Then I dump in the tomatoes. I used the Italian style tomatoes, but you could use the plain and add your own oregano and basil. I let that heat up to bubbly, then I turn the heat down and let that simmer. While that’s cooking I heat up the grill. I already brined the chicken while defrosting it. I pour a tablespoon of fat-free Italian dressing on the chicken breasts, just for a little extra flavor. When the grill is hot I throw the chicken on for about 6 minutes per side. (Or until the temp is over 160 degrees) After putting the chicken on, I throw the pasta in the boiling water, per package instructions, and boil for 6 minutes. I wait until the pasta is nearly finished and I add 2 tablespoons of mozzarella cheese to the sauce and stir it in. After draining the cooked pasta, I cut the grilled chicken into strips. I plate the pasta with a layer of sauce, I sprinkle on the remaining cheese, then the chicken, then top off with more sauce. I added some steam fresh green beans for a vegetable.