150 153rd Ave,
Madeira Beach, FL 33708
Rigatoni, Grilled Vegetable & Chicken Salad
Source: Meals Matter, DCC
Dairy Council of California
Dazzle your guests and your family with this classic Italian eggplant, chicken and pasta dish!
1 Small eggplant, stem trimmed, halved and cut into 6 lengthwise wedges
1 Medium red or sweet onion, cut into thick slices
1 Small zucchini, scrubbed, trimmed, quartered lengthwise
1 Medium carrot, trimmed, pared and quartered, lengthwise
1 Red and 1 green bell pepper, stems and seeds removed, quartered
3 Garlic cloves, peeled and crushed through a press
1/4 cup Plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons Chopped Italian (flat leaf) parsley
1 teaspoon Fresh thyme leaves, stripped from the stems
1 box (16 ozs.) rigatoni
4 Grilled, broiled or roasted cut-in half chicken breasts, skin and bone removed, cut into 1/2-inch strips
1/4 cup Pitted and coarsely chopped Kalamata olives
Grated Parmigiano-Reggiano cheese, to taste
To grill, broil or oven roast the vegtables: Combine the egglplant, onion , zucchini, carrot, peppers, garlic, 1/4 cup of the olive oil, and salt and pepper. Toss to coat. Preheat grill or broiler. Arrange vegetables on rack or on broiler pan and cook, turning to brown evenly; remove vegetables to platter or cutting board as they become tender, 5 to 15 minutes. To oven roast: Preheat the oven to 400 degrees F. Arrange the vegetables on a large (11 x 14-inch) baking pan, preferably with a nonstick coating. Bake 35 to 45 minutes; turn vegetables after 20 minutes so that they brown evenly.
When the vegetables are cool enough to handle, cut into 1-inch pieces; add the parsley and thyme; set aside.
Cook the pasta according to package directions in plenty of boiling salted water until firm to the bite. Ladle out about 1/2 cup of the pasta-cooking water and reserve. Remove from the heat and add 1 cup cold water to stop cooking; drain.
Toss pasta with the roasted vegetables, the chicken and olives; add pasta-cooking water, remaining 2 tablespoons olive oil and cheese. Serve at room temperature.
Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Special Features: Kids can help make it
Nutrition Content: Low Sodium
Meal Type: Entree
Total Fat: 17 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2.2 g
Carbohydrates: 68 g
Protein: 30 g
Sodium: 119 mg
Fiber: 6.2 g
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