Nothing says summer than a loaded pasta salad. This Grilled Chicken and Vegetable Pasta is the perfect meal too cook outdoors, take to the beach or serve when entertaining. By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal.

Ingredients of Grilled chicken vegetable and pasta bechamel

  1. You need 200 grams of Spiral pasta.
  2. You need 140 grams of Chicken breast skinless.
  3. You need 400 grams of Fresh mixed vegetables.
  4. You need 1 envelope of Knorr bechamel mix.
  5. It's 1 liter of skimmed milk.

Grilled chicken vegetable and pasta bechamel instructions

  1. Preheat oven to 200c.
  2. Begin by precooking pasta and steaming vegetables. I prepare my own mix of fresh peas, green beans, zucchini, and carrots but you can select your preference. I keep pre-weighed bags frozen after I have prepared them..
  3. Cube chicken breast, whilst mixing up the bechamel sauce (milk and mix packet). Once chicken is browned nicely pour over chicken simmer stirring until sauce thickens..
  4. Mix cooked pasta, steamed vegetables and sauce mix together and bake at 200c for 20 minutes. I do not add salt as packaged sauces and mixes already contain sodium..

Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. That means it's the starting point for making other sauces This béchamel variation is an ideal accompaniment for vegetables or pasta. It's an excellent choice for chicken or fish as well and you can play either up. Serve the Grilled Vegetable Pasta Salad immediately or refrigerate until ready to eat. The dressing WILL absorb into the pasta and mellow out, so if you like a tangier dressing, wait to add some of the dressing right away to keep everything from drying out, but reserve some to add just before serving.

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