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Monday, February 16, 2009

Barbecue Chicken with Brown Rice

We had this last night for dinner. It was quick and easy and really tasty. We made enough for leftovers

6 chicken breasts
1 bottle barbecue sauce (favorite flavor, we did one that was low in sodium)
1/4 cup chicken stock, low sodium
1/2 yellow pepper, chopped
1/2 yellow onion, chopped
1 cup broccoli
2 tbsp garlic
1/4 cup grated cheddar cheese, low fat

In a large, deep skillet, heat up olive oil and brown the chicken until almost cooked through. Remove from skillet. Add the onions and yellow pepper and cook until tender. Add the chicken back into the skillet. Add the barbecue sauce and the chicken stock and mix well. Simmer for about 10 - 15 minutes and add the broccoli. Add the cheddar cheese at the last minute. Serve over brown rice.

Grilled Veggie Pasta

Dressing:
1/3 cup white wine vinegar
2 tsp Dijon mustard
¾ tsp salt
¼ tsp black pepper
2/3 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 tbsp chopped fresh thyme
1 tbsp chopped fresh oregano

Vegetables and Pasta:
2 each sweet red and green peppers cored, seeded, sliced 1 inch wide.
2 medium size zucchini, sliced lengthwise ½ inch thick
1 medium size summer squash, sliced lengthwise ½ inch thick
1 large red onion, peeled and cut into ½ inch thick wedges
3 medium tomatoes, cored and halved crosswise
1 lb linguine, cooked
¼ cup firmly packed fresh basil, rinsed, dried, cut into thin strips
½ lb fresh mozzarella, cut into ¼ inch thick slices

In medium size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing. Prepare outdoor grill with medium hot coals or heat gas grill to medium high. Lightly brush grill with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing. Grill vegetables in batches about 3 minutes per side or until tender, about 18 minutes total. Brush vegetables with additional dressing halfway through grilling. Remove vegetables from the grill; keep warm. In large bowl, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.