Penne with Grilled Vegetables, Grilled Chicken and White Wine Sauce
I came up with this recipe to use the various ingredients I had on hand: penne, chicken breast, red peppers, zucchini, red onion, garlic and Parmesan.
1 red pepper
1 medium zucchini
½ inch thick slice of red onion
2 tablespoons minced parsley
2 tablespoons olive oil
2 skinless boneless chicken breasts
12 oz. cooked penne pasta
2 tablespoons butter
2 large cloves garlic, minced
½ cup dry white wine
½ cup half-and-half
Seasoned salt, salt and pepper
¾ cup grated fresh Parmesan cheese
Preheat the grill on high heat. Chop the red pepper, zucchini and onion into roughly one-inch pieces. Toss in a bowl with olive oil and seasoned salt such as Lawry’s. Seal the vegetables in a large packet of foil and place on the grill. Cook 20-25 minutes, turning once halfway through. Season chicken breasts with seasoned salt and freshly ground pepper. Grill until done, 15-20 minutes, turning once. Cut cooked chicken breasts into bite-size pieces.
Melt butter in an extra-large skillet. Add garlic and sautee 2 minutes over medium heat. Add white wine and cook until liquid is reduced by half. Whisking constantly with a wire whisk, VERY SLOWLY add half-and-half, stirring so it doesn’t curdle. Cook for 1-2 minutes so mixture reduces and thickens slightly. Add pasta, grilled vegetables, chicken, ½ cup parmesan, and parsley, mixing thoroughly with sauce. Season with salt and pepper. Serve immediately. Sprinkle additional parmesan on top of each serving. Serves 4-6.
Wine: I used La Joya Sauvignon Blanc from Chile to cook this dish and also served it with the meal.
Tagged with garlic, grilled chicken, grilled vegetables, onion, parmesan, Pasta, penne, red peppers, sauvignon blanc, white wine sauce, wine pairings, zucchini
