Grilled Chicken and Pepper Pasta

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HELLO 2016!  It’s hard to believe a new year is here and with that comes resolutions, right?  This year and last I’ve been focusing more on smaller objectives to help me meet my goals.  We started using a meal planner last year along with prepping ahead, cutting down on eating out and poor food choices. This year I’m taking that a step further by setting a monthly meal plan.  (Print your’s here.)  It’s smack dab on the front of the fridge and a daily reminder of what needs to get done to have a homemade (or semi-homemade) meal on the table, like this grilled chicken and pepper pasta.

Part of that meal planning is making a weekly grocery list.  Shopping at the beginning of the week for dinner ingredients at Fry’s and weekly essentials help cut down on eating out and keep that budget in check.  This week I picked up a few essentials perfect for a new family favorite, grilled chicken and pepper pasta.

That’s where prepping and pre-packaged foods come in handy.  Wish-Bone® Italian Salad Dressing and Tyson® Grilled & Ready® Chicken Breast Strips are taking the guesswork out of dinner time and helping me serve a quick and easy recipe, meeting that all important better-for-you requirement.  

Are you ready for the easiest and most flavorful grilled chicken pasta?  With a little simple prep-work, a few fresh ingredients, plus Tyson Grilled & Ready Chicken Breast Strips made from all natural ingredients and white meat you have the perfect mealtime solution to meet all your needs.  The secret is marinated peppers and onions with the help of Wish-Bone Italian Salad Dressing, the #1 Italian Dressing .  This is one recipe that is packed with flavor, with very little work.

Ingredients:
1 pepper
1/4 c. sliced onion
1 tbsp. Italian dressing
handful of spinach
2 c. bowtie pasta
1 c. grilled chicken strips
4 tbsp. ricotta
4 sprigs of fresh basil
1 tsp. dried parsley
1/4 tsp. garlic powder

Start off by prepping your peppers.  Chop off the top of each pepper.  Run a sharp knife around the inside of the pepper, detaching the seed membrane.  Slice the peppers in half and coat the outside with Italian dressing. Place peppers on a lined baking sheet on the top rack under a broiler set on HI.  Keep an eye on the peppers and remove from oven once the tops are black and bubbled (approximately 5-7 minutes).  Allow peppers to cool slightly then peel the skin off.

Slice the peppers and onions into strips.  Place in a mason jar then drizzle with 1 tbsp. Italian dressing.  Refrigerate for at least an hour or until ready to serve.

Once your peppers have rested it’s time to assemble your pasta.  Cook bowtie pasta, drain.  While the pasta cooks prepare the chicken according to package.  Mix ricotta, garlic powder, and parsley; set aside. Transfer cooked pasta to a frying pan with handful of spinach and marinated onions and peppers.  Cook on med-low until spinach is cooked and wilted.   

Place a spoonful of the pasta and veggies in a bowl, top with chicken.  Scoop a dollop of herbed ricotta on top and finish with fresh basil.  

This is a perfect meal solution for those nights when you have very little time between school/work and bedtime.  One-bowl means less cleanup and more time to spend with your family.  Clean-up is a breeze with pre-cooked chicken and veggies prepped ahead of time.  Leftovers make for a delicious lunch or try another new family favorite Italian grilled chicken wraps (coming soon).

Looking for more simple recipes for easy weeknight dinners or delicious lunches, checkout these one-bowl recipes from Tyson Grilled & Ready and Wish-bone.  They are making eating right easy and tasty!