Posted in Grilling, Pasta dish, Side Dishes

Easy, Delicious and Colorful Pasta…

Pasta with Grilled Vegetables

As a side dish tonight, I grilled pepper and onion, tossed in a couple of other ingredients and had a delicious and light side dish ready to go in less than 30 minutes.  The same recipe could be used with rice if you like that instead or if you are just trying to stay away from gluten.

Happy grilling!

Pasta with Grilled Vegetables

Serves 6

Prep time: 5 minutes

Cook time: 15 minutes

Estimated Values per serving:

Calories = 170                                              Fat = 2 grams


1 red or yellow bell pepper – quartered lengthwise

1 onion – sliced into rings

½ pound pasta shells

1 tomato – seeded and chopped

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

¼ cup parmesan cheese – grated

2 scallions – green parts only sliced


  1. Heat a large indoor grill pan on high heat and spray with cooking spray.  Add bell peppers and grill for 5 minutes then add onion and grill an additional 10 – 15 minutes, turning once until vegetables are softened.
  2. While vegetables are on the grill, heat a large pot of water to a boil and add pasta shells.  Cook for about 8 minutes until done.  Drain pasta and add to a large serving bowl.
  3. Remove grilled vegetables from pan, chop coarsely and add to serving bowl with pasta shells.   Add tomato, garlic powder, salt, pepper, parmesan and scallions and toss gently.  Serve warm.
Posted in Grilling, Poultry, Sauces

Why did I buy that?

Grilled Chicken with Roasted Red Pepper Sauce

Last week I bought a jar of roasted red peppers because I came up with an idea.  Of course, by the time I was ready to use them, I forgot why I bought them.  Then I started to think about how they might go with chicken.  There are so many things you can do with chicken, the possibilities are really endless.  I know I’ve had roasted red pepper sauce in a restaurant before but couldn’t remember if I liked it or not.  So with that, I decided to try a roasted red pepper sauce on top of grilled chicken breast and came up with this.  Nick loved it and calls it “orange tomato sauce”.

I served this tonight with pasta shells but I can see it going really well with rice too.

Grilled Chicken Breasts with Creamy Roasted Red Pepper Sauce

Prep time: 10 minutes

Cook time: 30 minutes

Estimated values per serving:

Calories = 250                                              Fat = 3 grams


2 cloves garlic – minced

½ onion – minced

1 (12 ounce) jar roasted red peppers – drained and rinsed

1 tablespoon tomato paste

1 tablespoon fresh thyme – finely chopped (or 1 teaspoon dried)

1/2 cup dry white wine

1 cup fat free chicken broth

1 cup fat free half and half

1 tablespoon flour

¼ cup grated parmesan cheese

4 – 4ounce boneless/skinless chicken breasts

Salt and pepper to season

Sauce Directions:

  1. Heat a large saucepan on medium high heat, spray with cooking spray and add onion; sauté for 2 – 3 minutes until tender. Add garlic and cook for 1 minute.
  2. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly.
  3. Add white wine and bring to a boil.
  4. Add chicken broth and bring to a boil. Boil until sauce is reduced by almost half (about 7 – 10 minutes).
  5. In a small bowl, mix half and half and half then pour into saucepan with pepper mixture, lower heat and simmer until reduced again by about half (about 10 minutes), stirring frequently.
  6. Remove from heat and pour sauce into blender or food processor. Pureé sauce until smooth.
  7. Season with salt, to taste. Serve with grilled chicken.  Keep warm on stovetop on low heat until chicken is cooked.

 Chicken Directions:

  1. Heat an indoor grill pan on high heat.  Season chicken with salt and pepper.
  2. Add chicken to grill and cook about 5 – 7 minutes on each side until cooked through.
  3. Pour some red pepper sauce on top, sprinkle on a little parmesan cheese and serve.