Whole Wheat Fusilli Pasta, Grilled Chicken & Veggies Recipe
Whole wheat fusilli
Large yellow squash
Chicken breast, halves, boneless, skinless
Set of measuring cups
Step 1:Wash the Vegetables
Wash and dry all of the vegetables
Step 2:Prepare The Vegetables
With adult assistance, slice the red peppers into 1-inch x ¼-inch slices. Cut the zucchini and squash and half, lengthwise, and then into ¼-inch half-moons.
Step 3:Wash Chicken
Wash and dry the chicken breast halves.
Step 4:Preheat Oven
Have an adult preheat the oven to 400°.
Step 5:Cook The Fusilli
In a large stock pot with boiling salted water, cook the fusilli (about 12 minutes). Drain in strainer and set aside.
Step 6:Sauté Vegetables
In a large sauté pan over medium-high add 1 tablespoon of the olive oil. Add the red peppers and sauté 2 minutes until slightly softened. Add the zucchini and squash and continue cooking about 4 minutes. All the vegetables will be softened and lightly colored. Season to taste with salt and pepper. Add to the cooked fusilli.
Step 7:Grill Chicken
With adult assistance, turn the grill on high. Coat the chicken breasts with the remaining olive oil and season with salt and pepper. Grill each side of the chicken for 4-5 minutes. If the breasts are very thick and the chicken has not reached 165° on a meat thermometer, then (using oven mitts) place the pan with the chicken in the oven to finish cooking for another 8-10 minutes. If you don’t have a thermometer, you can slice one of the breasts open. If there is even a thin line of pink, uncooked chicken, return the chicken to the oven for more cooking time.
Step 8:Slice The Chicken
Slice the chicken in thin strips and toss with vegetables and pasta.
Serve fusilli, vegetables and chicken in large bowl. Add tomato sauce or pesto if desired.