Tag Archives: Grilled Chicken

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

penne primavera

Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

This veggie-packed pasta dish is a tasty way to get vitamins and nutrients into your diet. Add a little chicken for some protein and you have a healthy, delicious, and nutritious meal for you and your family.

Watch the video recipe here and check out our weekly ad here.

Prep: 25 minutes  •  Grill/Cook: 15 minutes •  Serves: 6

Ingredients

  • ½         cup breadcrumbs
  • ¼         cup plus 1 tablespoon olive oil
  • 1          teaspoon crushed red pepper
  • ½         teaspoon ground black pepper
  • ¼         cup grated Parmesan cheese
  • 1          teaspoon lemon zest
  • ½         (14-ounce) package gluten-free penne pasta
  • ½         pound green beans, ends trimmed and cut crosswise in half
  • 2          cups packed baby spinach
  • 1          cup halved cherry tomatoes
  • ½         cup frozen sweet peas, thawed
  • 1¼       pounds boneless, skinless chicken breasts, cut crosswise into 1-inch slices
  • 1          medium yellow squash, thinly sliced
  • ½         teaspoon kosher salt

Recipe

  1. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and ¼ teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
  2. Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
  3. In large bowl toss chicken, squash, salt, and remaining 2 tablespoons oil and ¼ teaspoon black pepper. Place chicken and squash on hot grill rack; cover and cook chicken 8 minutes or until internal temperature reaches 165°F and squash 4 minutes or until tender and lightly charred, turning once.
  4. Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
  5. Serve pasta topped with breadcrumb mixture.

Nutrition

Approximate nutritional values per serving (1½ cups): 393 Calories, 15g Fat (3g Saturated), 58mg Cholesterol, 416mg Sodium, 42g Carbohydrates, 6g Fiber, 4g Sugars, 23g Protein

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Buffalo Blue Cheese Stuffed Chicken

buffalo blue cheese stuffed chicken sliced with grilled carrots and celery

Stuff yourself full of this delicious buffalo and blue cheese stuffed chicken recipe. Get chicken breasts on sale this Saturday, June 8th at our 1 Day Meat Sale! Visit our Weekly Ad to see all the great savings!

Click here to watch the full recipe video.

Ingredients:

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup crumbled blue cheese plus additional for serving (optional)

¼ cup cream cheese, softened

3 tablespoons panko breadcrumbs

4 boneless, skinless chicken breasts (about 6 ounces each)

½ cup buffalo wing sauce

6 celery stalks, cut crosswise into 4-inch pieces

4 medium carrots, halved lengthwise then cut crosswise into 4-inch pieces

1 teaspoon olive oil

Instructions:

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, stir blue cheese, cream cheese and breadcrumbs. Makes about 1 cup.

With sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about ¼-inch uncut. Open chicken breasts; lay flat between plastic wrap on work surface. With flat end of meat mallet, pound each breast to flatten to ¼-inch thickness; remove plastic wrap. Leaving ½-inch border, spoon cheese mixture over bottom halves of chicken breasts, then roll chicken around filling to enclose; secure with toothpicks. Brush with ¼ cup wing sauce; sprinkle with ¼ teaspoon each salt and pepper.

Place chicken on hot grill rack; cover and cook chicken 10 minutes.

In medium bowl, toss celery, carrots, oil and remaining ¼ teaspoon each salt and pepper; place on hot grill rack and turn chicken. Cover and cook chicken 10 minutes or until internal temperature reaches 165°, and vegetables 5 minutes, turning once.

Serve chicken with carrots and celery drizzled with remaining ¼ cup wing sauce sprinkled with additional blue cheese, if desired.

Approximate nutritional values per serving: 408 Calories, 22g Fat (8g Saturated), 127mg Cholesterol, 706mg Sodium, 14g Carbohydrates, 3g Fiber, 5g Sugars, 37g Protein