Pre-Vacation Dinner

Here is a quick, delicious dinner that I was able to make from many things I already had in my fridge. In fact, we were going away for a few days and I chose this recipe just to use up what we had.

Italian Grilled Chicken and Vegetable Pasta

Photo Jun 09, 5 55 17 PM - Featured Size

I love the colors in this dish.

Photo Jun 09, 5 23 22 PM

I actually used boneless chicken thighs.

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Cooking the chicken.

Photo Jun 09, 5 55 22 PM

A great dish to give you the tastes of summer (even if it isn’t).

Italian Grilled Chicken & Vegetable Pasta


4 Market Day ChicNSteakes (small boneless, skinless chicken breasts)
4 oz portabella mushroom slices
1 red bell pepper
1 yellow bell pepper
1 medium zucchini, halved
1 medium onion, halved
1/4 cup olive oil
2 Tbsp balsamic vinegar
Italian Spices


1. Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely: shake to coat.

2. Remove chicken and vegetables from bag, discard marinade. Grill chicken and vegetables over medium coals 5-6 minutes per side or until chicken is cooked through and vegetables are slightly tender.

3. Cool slightly; cut chicken & vegetables into strips. Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

Time Saving Tip: Substitute 1/2 cup prepared Italian Salad Dressing for olive oil, vinegar and spices. Continue as directed above.


Tags: , , , ,

Categories: Chicken2, Grilled, kosher, Main Dish 3, Pasta, Recipes, Vegetable4

Author:The Ranting Chef

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3 Comments on “Pre-Vacation Dinner”

  1. October 8, 2014 at 5:18 pm #

    Hi Chef, You’ve inspired me for a caravan dinner party. What’s in the tall plastic container with the red top? I can’t figure it out and I’m curious. Thanks for the helpful post. Bronwyn


  2. October 11, 2014 at 9:58 am #

    This looks quite delicious. Too bad I can’t grill where I live. Maybe I should invest in a George Foreman


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