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My review
Spinach and Grilled Chicken Penne
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Regina
"Spinach and Grilled Chicken Penne Pasta."
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Ingredients
42 m servings 630Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
- Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
- Mix pasta into spinach-chicken mixture; toss well.
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Reviews
Read all reviews 3Most helpful
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Newest
1/16/2018
This recipe definitely needed some tweaking. I added more butter, saved some of the liquid from the cooked pasta and boiled it with a bouillon cube before adding the rest of the ingredients. W...
8/1/2017
Hmmm, this one was tough to rate because while we like all the ingredients, the proportions of the spices combined with no 'sauce' was off for us. I ended up using less of all the spices and ju...
10/11/2018
Christina's suggestion to add chicken broth made all the difference. I followed the recipe and added chicken broth to the pot at the end when mixing. Really good. Be sure to add the red pepper;...