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Grilled Chicken and Vegetable Pasta Salad

By

Rate this recipe 4.2/5 (52 Votes)

Ingredients

  • 3 chicken fillets
  • 3 tablespoons mustard AMORA
  • 3 tablespoons of honey
  • 1 tsp lemon juice
  • two peppers
  • 2 zucchini
  • 2 eggplants
  • 5 tbsp olive oil
  • ½ teaspoon herbes de Provence
  • 3-4 oz of colored pasta
  • 2 fresh tomatoes
  • 2 tomatoes
  • Fresh basil leaves
  • salt Pepper

Details

Servings 4
Level of difficulty Easy
Preparation time 20mins
Cost Budget Friendly

Preparation

Step 1

Caramelized chicken with mustard

For the marinade ... Mix in a bowl 3 tablespoons mustard, 2 tablespoons liquid honey, a pinch of salt, 2 turns of pepper and a teaspoon of lemon juice. Cut each chicken breast lengthwise into three. Place chicken in bowl, coat it with marinade.

For the chicken ... Lay plastic wrap on work surface. Make sure the plastic wrap is good warm temperature (over 250 ° F). Wrap each piece of chicken coated with the marinade in plastic wrap and twist on each side like candy. Tie a knot on each side. In a saucepan, soak the chicken in simmering water for about 10 minutes. Once the 10 minutes spent, empty the hot water from pan and add cold water to cool the chicken. Drain. Remove the plastic wrap and let the chicken pieces caramelize in a saucepan or skillet with 1 tablespoon of honey.

Step 2

The marinated peppers

Preheat oven to 400 ° F.

Wash peppers, cut into 4 lengthwise, remove seeds and membranes. Place them on the grill or oven tray lined with parchment paper. Bake for about 30 to 45 minutes, checking often...

When large blisters form on the skin, remove from oven. To remove the skin easily, place them in a bowl and cover with plastic wrap or put them in a sealed plastic bag. Let cool for at least half an hour. Gently loosen the skin and cut peppers into strips about 2cm wide.

Step 3

Wash the zucchini and cut the zucchini into slices about 3mm, arrange on a baking sheet lined with parchment paper. In a bowl, pour 2 tablespoons of olive oil, a pinch of salt and ½ teaspoon of herbs de provence. Brush each slice of zucchini with a brush of oil and bake them at 400 ° F for 15 min. Attention must be grilled zucchini but not charred!

Step 4

Wash the eggplants and cut the eggplant into slices about 5mm thick, arrange on a baking sheet lined with parchment paper. In a bowl, pour 3 tablespoons of olive oil, a pinch of salt. Brush each slice of eggplant with oil and bake them at 400 ° F for 20-25 min, turning the slices halfway through.

Step 5

Cook pasta al dente.

Step 6

In a salad bowl, combine cooled pasta, roasted vegetables, 2 diced tomatoes, 2 tomatoes confit cut into 8, cooled chicken and some sliced ​​black olives .. Add chopped fresh basil and pepper before serving ..

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Ingredients

  • Eggplant
  • Hummus
  • Coriander
  • Salt and pepper

Method

Slice eggplant and chop coriander

Place sliced eggplant in toaster

Thoroughly mix hummus, salt, pepper, and coriander

Spread the mixture onto the toasted eggplant slice!

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