Over the weekend, a friend decided she wanted to get rid of her grill. Ours has been broken since the end of last summer, so she asked if we wanted it. OF COURSE we wanted it! I'm not sure how we functioned grill-less for the past half a year, we practically live cooking on the grill on warm weekends (and have been known to grill in snow). So we got it home, set it up, and decided to give it a test run.
Perdue makes pre-seasoned chicken in individual packs. I absolutely love these things, because if it's just me and mini squish at night while the husbutt is working, I just take out one pack (one piece) and throw it in the oven, instead of needing to cook or freeze a big pack of chicken. Our favorite ones are the italian seasoned ones.
We had gone food shopping that day, so we picked up some of those, and ran across this "vegetable enhanced" pasta. We've been in a "veggie battle" with our 2.5 year old son who LOVES pasta, so why not give this a go. Veggies hidden in one of his favorite foods? I'll take it, and so did he!
So we figured, we'd grill up some chicken, put it over the pasta, and see what we could add to it.
What we ended up with was a 350 Calorie awesome tasting dinner.
Here's what I had:
One piece of grilled Chicken: 140 Calories (because of the seasoning on it)
3/4 Serving of Veggie Pasta: 142 Calories
Kens Reduced Fat Olive Oil & Vinegar Dressing: 50 Calories (2 tbs)
6 Cherry Tomatoes: 18 Calories
Scallions to put on top
Lay down the pasta. Cut up a piece of grilled chicken and put on top of pasta. Cut tomatoes up into 4's and put around the edges. Put chopped scallions to taste over the top. Drizzle dressing on top of entire plate. And you're DONE!
It tasted so fresh and was so satisfying. I can't wait to eat this again!
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