Grilled Chicken with Roasted Tomato and Rotini Pasta
Ingredients
- 1 jar Barilla® Rustic Basil Pesto
- 3 lb boneless, skinless chicken breasts
- 1 (16-oz) box Barilla® Rotini Pasta
- 3 pints grape tomatoes
- 5 cloves garlic, thinly sliced
- ¼ cup olive oil
- 2 lemons
- 3 Tbsp chopped fresh oregano
- 3 Tbsp balsamic glaze
Instructions
- Spoon pesto into a large bowl. Cut chicken in half crosswise, and pound to an even thickness in zip-top plastic bags using the heel of your hand or a meat mallet. Add chicken to pesto in bowl; toss. Cover and chill at least 4 hours or up to 2 days.
- Cook pasta according to package directions; drain, reserving 1 cup pasta water. Transfer pasta to a large bowl.
- Meanwhile, preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done. Let stand 5 minutes; thinly slice.
- Preheat oven to 425°F. Toss tomatoes with garlic and oil on a large rimmed baking sheet. Bake 25 minutes or until tomatoes are browned and tender.
- Add roasted tomatoes and all accumulated juices to pasta in bowl. Grate zest and squeeze juice from lemons into bowl. Gradually add reserved pasta water, tossing until pasta is coated with sauce. Add oregano; toss.
- Serve sliced chicken alongside pasta; drizzle with balsamic glaze.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
497
|
497
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 38 | 38 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 238 | 238 |
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