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
Ingredients
- 3/4 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
- 1/4 cup crumbled feta
- 4 springs fresh oregano
- 1 pinch crushed red pepper flakes
Instructions
- Pour 1/2 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.
- 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 1/4 cup vinaigrette. Season with crushed red pepper flakes.
- Serve with more feta and oregano, as desired.
Nutrition Information
Amount Per Serving Calories 420 Total Fat 10g Fiber 7g Protein 31.5g
***
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 giveaway@healthy-delicious.com.
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.
briannawyatt says
06/04 at 2:47 pmHello 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
06/04 at 2:53 pmI 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.
briannawyatt says
06/06 at 4:46 pmCool, I’ll definitely keep that tip in mind. Thanks!
Kaitlin Boles says
05/05 at 2:24 pmI would use with some chicken and veggies for sure! Sound yummy!
Amy L says
05/04 at 8:31 amI’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.
Kayle (The Cooking Actress) says
05/03 at 6:12 pmI hate to be cliche but I’d use the dressing in a salad 😛
Ttrockwood says
05/03 at 5:51 pmI would use the ginger sesame as a dipping sauce for asian lettuce tofu wraps
Ruth says
05/03 at 4:34 pmLooks tasty! I bet it would be great on a salad with shrimp!
Marnely Rodriguez Murray says
05/03 at 3:56 pmLove using dressing not only on greens, but on potato salad as well!
Leidy says
05/03 at 8:40 amI would use it on my salads, tacos and to add more flavor to my chicken
Meghan Finley says
05/03 at 1:05 amthis would make my summer lunches a breeze
Donna says
05/02 at 11:11 pmSome sort of pasta dish
Kelkel says
05/02 at 10:31 pmI will use on salad, but also like to use as a marinade.
Kristin says
05/02 at 12:45 pmThis 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!
Christy Cummins says
05/02 at 11:39 amI love Marzetti dressings. I mostly use them on salads, but sometimes as a marinade or a dipping sauce.
Amber @ Dessert Now, Dinner Later! says
05/02 at 10:24 amHmm…sounds like I would have to use that dressing over some pasta salad! Makes me think of summer!
Carla says
05/02 at 8:18 amI would use the dressing over a pasta salad.
kristy r says
05/01 at 10:25 pmi would love to have that salad spinner and those food holder things…
Stacey P says
05/01 at 10:20 pmI love those food holders – I gave my mom the lemon one last Christmas 😉
Donna says
05/01 at 10:08 pmI love simple green salads, so that’s probably what I’d use the dressing for.
Susan R says
05/01 at 5:59 pmI’ve been trying to eat healthier – these dressings would be great to try on salads. 🙂
Deanna says
05/01 at 1:12 pmYUMMY good!
Vera K says
05/01 at 12:55 pmIi will use these dressings with salads and stir-frys.
Hannah Krueger says
05/01 at 10:47 amMmmmm. Finally getting warm enough for grilling, so maybe I’ll use this recipe to rebreak in the grill.
Vunda V says
05/01 at 9:49 ami will use it in a pasta salad and as marinade!
suzanne collier says
05/01 at 9:12 amThe recipe sounds really yummy! I confess to only having used Marzetti slaw dressing. Champagne vinaigrette! Will have to win that fantastic prize package!!
Louis says
05/01 at 5:46 amVegetable salads.
Meryl says
05/01 at 5:44 amI’ll use it on pasta salads.
Margot C says
05/01 at 1:58 amI 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)
Tiffany says
04/30 at 9:47 pmI would use it on any type of salad–veggie, bean, pasta, or chicken!
Ginger York says
04/30 at 9:09 pmThe chicken sounds wonderful. I think I’ll try the dressing in a marinated bean salad. Thanks for the recipe ideas.
Laurrie Piland says
04/30 at 8:28 pmWhat an awesome recipe…either as is or to play around with. I’ll be trying this one very soon! Thanks, Lauren…it looks fantastic!
Dawn @ Words Of Deliciousness says
04/30 at 8:14 pmYum, this sounds wonderful. I love chicken and pasta together.
Simone' says
04/30 at 5:53 pmI’d like to try recipe but with whole wheat pasta and as marinades for BBQ
Olga says
04/30 at 5:51 pmI’d use it on chicken and also salad:]]
Krista Low says
04/30 at 5:17 pmHonestly 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
Kristen says
04/30 at 5:15 pmThis recipe looks amazing! I would use the dressing to make this recipe!
Betty says
04/30 at 4:58 pmYour recipe looks great.
Fran Holzschuh says
04/30 at 4:56 pmI might try the dressing on a pasta salad with shrimp and parmegan cheese.
Christine says
04/30 at 4:45 pmI’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.
Patrick says
04/30 at 4:43 pmLooks like a great summer dish if served cold.
danielle says
04/30 at 4:18 pmas a marinade
andrea says
04/30 at 4:03 pmI would use the dressing as a marinade for chicken, and or in my pasta salads.
Jeannie Hardman says
04/30 at 4:01 pmI would use it on chicken and steak kabobs and green salad.
Jennifer Lawrence says
04/30 at 3:58 pmI would use it to marinate meats, veggies, salads.
Kristina says
04/30 at 1:28 pmI would use this on chicken as a marinade, on salads for dressing, and a dip for veggies…yumm!
Kammie @ Sensual Appeal says
04/30 at 10:56 amI would use it on all kinds of salads!
Laura C. says
04/30 at 10:38 amWe 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 🙂
LAJ says
04/30 at 7:16 amLove Marzetti dressings! Would def make the pepper and chicken pasta dish.
Kim says
04/29 at 10:38 pmFor pasta salad at a BBQ or my lunch salads!
Elena says
04/29 at 10:32 pmI will use it in salads
jacquie says
04/29 at 10:18 pmi would try it a salad w/ veggies
Shawna says
04/29 at 9:27 pmI would love to make a pasta salad using the dressing.
Alison says
04/29 at 9:03 pmI would try this recipe with the dressing.
laura says
04/29 at 8:29 pmI’ll use it on whole wheat pasta salad with lots of crunchy vegetables
Julie {Bananas for Bourbon} says
04/29 at 7:41 pmI love dressing pasta salads with lots of veggies with crunch. And potato salad! Team vinegar!
Jen @JuanitasCocina says
04/29 at 6:41 pmI’ll get on trying out new summer salads!
simpsonkathie@hotmail.com says
04/29 at 6:26 pmChicken, salad, pasta, veggies
Linda says
04/29 at 5:42 pmI want to try your recipe
Elena Vo says
04/29 at 5:09 pmI 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!
alicia K says
04/29 at 11:57 ami’ll use it on pasta
lauren says
04/29 at 11:34 amI’d try the dressing on baked chicken.
Kat says
04/29 at 11:33 amThis recipe looks great. I would be using these in pasta salads and regular salads. Thanks for the giveaway.
Natalie S says
04/29 at 11:26 amI will use it on pasta salads!
Koren says
04/29 at 11:19 amSo many ways to use those dressings!
grace says
04/29 at 11:15 amdressings like those are made for pasta salads!
Kristen says
04/29 at 10:55 amWe would use the dressing to marinate chicken, but also straight up in salads as well. It’s wonderful how versatile it can be!
Alicia says
04/29 at 8:43 amThis recipe looks so good!! I love unique pasta recipes.
Jessica S. @ Floptimism says
04/29 at 8:25 amThis recipe looks so fantastic! And what a great giveaway too 🙂