Chicken and Pepper Pasta {+ Marzetti Giveaway!}

Grilled Chicken and Pepper Pasta-3

Spring is finally here! It was so gorgeous this weekend that I wanted to spend every second possible outside. From the looks of my blog analytics, we’re all on the same page… there weren’t very many people looking at recipes this week and I definitely don’t blame them.  I have the perfect recipe for you though – it takes practically no time or effort at all. If you have a burner on your grill, you can even make the whole thing outside (and it will be done in even less time, since those grill burners are so hot that they bring water to a boil in the bat of an eye!)

The ingredients in this pasta are really simple, but they work together to give it a ton of fresh, bold flavor. To make it, you’ll need thinly sliced chicken breast, linguine, red and yellow bell peppers (I bought pre sliced peppers, which were half the price of whole ones), fresh oregano, and feta. Marzetti Simply Dressed Champaign Vinaigrette pulls everything together – you’ll use it as a marinade for the chicken and to dress the final dish. (You could also use Simply Dressed & Light Cesear Dressing).

This pasta is delicious warm, but it’s also fabulous served as a chilled pasta salad. I can’t wait to eat the leftovers!

Grilled Chicken and Pepper Pasta-6

4.8 from 11 reviews
Grilled Chicken and Pepper Pasta
Prep time
Cook time
Total time
Serves: 6
  • ¾ cup Marzetti Simply Dressed Champagne Vinaigrette
  • 1 pound chicken cutlets
  • 1 box high-fiber linguini
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 10 kalamata olives, quartered
  • ¼ cup crumbled feta
  • 4 springs fresh oregano
  • 1 pinch crushed red pepper flakes
  1. Pour ½ cup champagne vinaigrette into a shallow dish. Add the chicken and turn to coat. Cover and marinate for 30 minutes. Grill over high heat until done, 4-5 minutes on each side (discard extra marinade). Cut into strips.
  2. Meanwhile, boil pasta according to the directions on the package. Place peppers in the bottom of a colander; drain the cooked pasta over the peppers. Let sit 2 minutes, then return to the pot. Stir in chicken olives, feta, and oregano. Stir in ¼ cup vinaigrette. Season with crushed red pepper flakes.
  3. Serve with more feta and oregano, as desired.
Nutrition Information
Calories: 420 Fat: 10 Carbohydrates: 52.5 Fiber: 7 Protein: 31.5



This is the last recipe in the series that I’ve been doing with Marzetti Simply Dressed this spring and, once again, I have a terrific giveaway (worth $175) to give one of you! It includes:

  • 5 coupons for free Marzetti Simply Dressed dressings
  • a $75 Visa Giftcard
  • Williams Sonoma salad spinner
  • Crate & Barrel over-the-sink board with colander
  • Trio vegetable peeler
  • Nine assorted Marzetti vegetable pods, for storing leftover vegetable halves (I use these all the time and love them!)

Enter using the Rafflecopter widget below (it might take a second to load.) For an alternate entry, send an email with the subject “Marztti Simply Dressed Giveaway” to

a Rafflecopter giveaway
Grilled Chicken and Pepper Pasta

This post was brought to you in partnership with Marzetti Simply Dressed; I was compensated for creating the recipe for chicken and pepper pasta. All opinions are my own.  



  1. This recipe looks so fantastic! And what a great giveaway too :)

  2. This recipe looks so good!! I love unique pasta recipes.

  3. We would use the dressing to marinate chicken, but also straight up in salads as well. It’s wonderful how versatile it can be!

  4. dressings like those are made for pasta salads!

  5. So many ways to use those dressings!

  6. Natalie S says:

    I will use it on pasta salads!

  7. This recipe looks great. I would be using these in pasta salads and regular salads. Thanks for the giveaway.

  8. I’d try the dressing on baked chicken.

  9. i’ll use it on pasta

  10. Elena Vo says:

    I would like to use the Ginger-Sesame Simply Dressing to marinate chicken and then stir-fry it with bamboo shots, sugar snap peas and carrots!

  11. I want to try your recipe

  12. says:

    Chicken, salad, pasta, veggies

  13. I’ll get on trying out new summer salads!

  14. I love dressing pasta salads with lots of veggies with crunch. And potato salad! Team vinegar!

  15. I’ll use it on whole wheat pasta salad with lots of crunchy vegetables

  16. I would try this recipe with the dressing.

  17. I would love to make a pasta salad using the dressing.

  18. i would try it a salad w/ veggies

  19. I will use it in salads

  20. For pasta salad at a BBQ or my lunch salads!

  21. Love Marzetti dressings! Would def make the pepper and chicken pasta dish.

  22. We love to make a Buffalo Shrimp taco that includes a blue cheese and bacon broccoli slaw so I would use the Blue Cheese dressing in that! Thanks for the chance :-)

  23. I would use it on all kinds of salads!

  24. Kristina says:

    I would use this on chicken as a marinade, on salads for dressing, and a dip for veggies…yumm!

  25. I would use it to marinate meats, veggies, salads.

  26. Jeannie Hardman says:

    I would use it on chicken and steak kabobs and green salad.

  27. I would use the dressing as a marinade for chicken, and or in my pasta salads.

  28. as a marinade

  29. Looks like a great summer dish if served cold.

  30. I’ve been wanting those veggie storage containers for awhile! They are adorable.

    I can’t wait for the farmers markets to fill up with summer produce for big, easy salads. I’m on a mustard vinaigrette kick, and I’d love to whip up some for a big bowl of greens.

  31. Fran Holzschuh says:

    I might try the dressing on a pasta salad with shrimp and parmegan cheese.

  32. Your recipe looks great.

  33. This recipe looks amazing! I would use the dressing to make this recipe!

  34. Honestly I really want to try this recipe! I love to use different color peppers in dishes, it adds so much color! The combination of chicken too… Mmmm. It would be fabulous on salad, or in a Tri-color Rotini salad with cheese and ham and fresh vegetables. It’s so versatile! Krista @ A Handful of Everything

  35. I’d use it on chicken and also salad:]]

  36. I’d like to try recipe but with whole wheat pasta and as marinades for BBQ

  37. Yum, this sounds wonderful. I love chicken and pasta together.

  38. What an awesome recipe…either as is or to play around with. I’ll be trying this one very soon! Thanks, Lauren…it looks fantastic!

  39. Ginger York says:

    The chicken sounds wonderful. I think I’ll try the dressing in a marinated bean salad. Thanks for the recipe ideas.

  40. I would use it on any type of salad–veggie, bean, pasta, or chicken!

  41. Margot C says:

    I have been making a peanut dressing that is waesome, I would really love to use this thing instead of the drippy jar that I am using. Then I put it on a chicken, cucumber, and arugula salad (it’s awesome)

  42. I’ll use it on pasta salads.

  43. Vegetable salads.

  44. suzanne collier says:

    The recipe sounds really yummy! I confess to only having used Marzetti slaw dressing. Champagne vinaigrette! Will have to win that fantastic prize package!!

  45. Vunda V says:

    i will use it in a pasta salad and as marinade!

  46. Hannah Krueger says:

    Mmmmm. Finally getting warm enough for grilling, so maybe I’ll use this recipe to rebreak in the grill.

  47. Ii will use these dressings with salads and stir-frys.

  48. YUMMY good!

  49. Susan R says:

    I’ve been trying to eat healthier – these dressings would be great to try on salads. :)

  50. I love simple green salads, so that’s probably what I’d use the dressing for.

  51. Stacey P says:

    I love those food holders – I gave my mom the lemon one last Christmas ;)

  52. kristy r says:

    i would love to have that salad spinner and those food holder things…

  53. I would use the dressing over a pasta salad.

  54. Hmm…sounds like I would have to use that dressing over some pasta salad! Makes me think of summer!

  55. Christy Cummins says:

    I love Marzetti dressings. I mostly use them on salads, but sometimes as a marinade or a dipping sauce.

  56. This may be a bit boring, but I use dressing in salads mostly! I actually love some of the ideas of the the chicken and the other posters though – may need to steal them!

  57. I will use on salad, but also like to use as a marinade.

  58. Some sort of pasta dish

  59. Meghan Finley says:

    this would make my summer lunches a breeze

  60. I would use it on my salads, tacos and to add more flavor to my chicken

  61. Marnely Rodriguez Murray says:

    Love using dressing not only on greens, but on potato salad as well!

  62. Looks tasty! I bet it would be great on a salad with shrimp!

  63. Ttrockwood says:

    I would use the ginger sesame as a dipping sauce for asian lettuce tofu wraps

  64. I hate to be cliche but I’d use the dressing in a salad :P

  65. I’d try their Light Celery Seed Slaw Dressing. I love cole slaw, and it’s such a quick, easy side dish. I’ve used Marzetti Slaw dressing for years, but I’d relly like to try this lighter version for an even healthier dish.

  66. Kaitlin Boles says:

    I would use with some chicken and veggies for sure! Sound yummy!

  67. briannawyatt says:

    Hello Lauren! This looks like a wonderful dish and is very similar to another my family and I enjoy making. I was wondering why you say to place the peppers in the colander as you drain the pasta? I’ve never heard of doing that before; does it help enhance the flavor?

    • Lauren @ HealthyDelish says:

      I know, it’s kind of a funny step but I find that putting the peppers in the colander and pouting the hot water/pasta over top cooks them the perfect amount! They lose the bitterness that raw peppers can have but keep a little bit of their crunch.

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