Grilled Chicken with Pasta

By Cindy

Ingredients

• 8 ounces fettuccine
• 4 boneless, skinless chicken-breast halves (about 5 ounces each)
• 3 tablespoons olive oil
• 1 each medium red, green and yellow bell peppers, cut into strips
• 1 medium onion, cut into 8 wedges
• 1-1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
• 1/3 cup chicken broth
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1. Preheat the grill to medium.

2. Cook pasta using package directions; drain well. Keep warm.

3. Grill the chicken 6 inches from the heat until an instant-read thermometer inserted in center of meat registers 180°F, about 8 minutes per side.

4. Heat olive oil in a large skillet over medium-high heat. Sauté bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.

5. Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.

6. Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper-and-onion mixture on top of chicken and pasta. Sprinkle with black pepper and parmesan. Serve immediately.