Grilled Chicken & Vegetable Linguine

GRILLED CHICKEN BREAST & SUMMER VEGETABLES OVER LEMON BASIL OLIVE OIL LINGUINE

There’s a lot to love about this grilled chicken and vegetable linguini. In fact, there are a lot of vegetables in it. This linguini dish is a family meal, so don’t let the picture fool you. It can be made with as much chicken breasts as you need to fill the table.

But for me and Brandon, one flattened chicken breast is all we need, so to each their own! For the chicken, I use my dear friend Doaa’s Spice Tree Organic’s seasoning mixes often, and on here I loved the Ras El Hanout. It imparts a perfect flavor on the chicken especially with the grill aspect. I grilled this dish indoors, in a non-stick grill Calphalon pan. Whatever you have is fine, cast iron would work too.

I have a really nice carving fork that I use for twirling noodles. You can have a simple but great presentation for pasta by using one, I highly recommend!

GRILLED CHICKEN & VEGETABLE LINGUINE RECIPE

Ingredients

• 1-4 boneless, skinless chicken breasts, flattened

• 2 tablespoons Spice Tree Organics Ras El Hanout

• 1 small zucchini, chopped

• 1 red bell pepper, sliced thin

• 1/2 medium eggplant, chopped

• 1 large portobello mushroom, sliced in half inch strips

• 1/2 cup fresh squeezed lemon juice

• 1/2 cup olive oil

• 2 tablespoons minced garlic

• 2 tablespoons chopped fresh basil

• 1 pack of linguine noodles

• 1/2 cup grated parmesan cheese for topping

• 1/2 cup chopped parsley for topping

Instructions

Mix the olive oil, basil, lemon and garlic together for marinade.

Place chicken and vegetables in their own heavy-duty resealable plastic bags. Add ½ cup of the marinade to each bag. Turn to coat. Close bag; refrigerate at least one hour, turning chicken once.

Heat grill, then spray grill rack with nonstick cooking spray. Drain chicken marinade. Reserve the drained vegetable marinade for the noodles. Use the Ras El Hanout rub on chicken. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from coals. If you are indoors, a regular grill pan over the stove is fine. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear.

While chicken is cooking, place vegetables cut-side down next to the chicken on the grill. Cook 14 to 18 minutes or until tender, turning once.

Meanwhile, cook linguine according to package directions. Drain and toss with remaining ½ cup of salad dressing.

Remove chicken and vegetables from grill. Thinly slice vegetables; toss with linguine mixture. Use the left over vegetable marinade only if needed to wet the noodles. Slice chicken breasts crosswise, and fan slices over pasta and vegetables. Sprinkle with cheese and serve immediately.