Grilled Italian Chicken & Rustic Pasta
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
Grilled Basil Chicken
  • 4skinned boneless chicken thighs
  • 2Tbsp B & B Pestoor store bought
Rustic Pasta
  • 1/2package gluten free pastaor zucchini noodles
  • 1/4cup organic olive oil
  • 150grams fresh spinachabout 3 cups chopped
  • 1cup sliced fresh mushrooms
  • 1tsp chopped garlic
  • 1Tbsp chopped onion
  • 1/4cups B & B Pestoor store bought
  • 2-3Tbsp Chipotle Chili Spreador store bought jar of chili spread
  • 1/2cups Basil Cashew Ricottaor store bought goat cheese ricotta
  • 1tsp Belle Italian Seasoningor store bought
  • 1/2tsp ground pepper
  • 1tsp himalayan salt
  • 3-4sprigs fresh basilchopped for the top
  • 1/4cups fresh organic parmesanoptional if eating cheese
  • 1/4cup white dry wineoptional
Grilled Chicken
  1. Timing is everything. I suggest you prep 1) chicken 2) boil water for pasta 3) prep ingredients for the pasta 4) then cook pasta and chicken at the same time.
  2. Rub the chicken thighs with B & B Pesto or your own favorite pesto. Grilling is the best! Grilling 7 minutes on each side. You can pan fry the chicken or place them under your oven grill as well.
Rustic Pasta
  1. Boil your water for the pasta. When the water is ready, place the chicken on the grill and the pasta into the pot! If your chicken finishes before the pasta, cover with foil to keep warm. Chop the spinach, mushrooms, garlic, and onions while the water heats up.
  2. Add pasta to the boiling water. As soon as the pasta is done, rinse with warm water (gluten-free pasta tends to be sticky). Place the pasta back in the empty boiling pot. Add 1/4 cup of Organic olive oil to keep it from sticking together. Toss in your spinach, mushrooms, garlic, and onions in with the pasta.
  3. I placed the pesto, chipotle chili spread, basil cashew ricotta, Belle Italian Seasoning, pepper and salt in a cup and mixed it. Stir this sauce into the drained oiled pasta until all the pasta is smothered. Add the dry white wine if using. Cover and give it a minute to warm back up. If necessary, use a VERY low heat to keep it warm.
  4. Serve alongside your Grilled Basil Chicken topped off with a bit of organic parmesan cheese and a sprinkle of cut fresh basil.
Recipe Notes

TIP 1: Rustic Zucchini noodles: Spiral a large zucchini and add them last to the sautéed spinach, mushroom, chipotle chili and cashew cheese mixture so they don’t get soggy.

Tip 2: You can make this for your meatless Monday meals by eliminating the chicken. Change it up and add a few green or black olives. You can even add your favorite grilled seafood instead of chicken!