Grilled Chicken and Vegetable Pasta

January 20, 2009

I’ve been on a sugar high of late and I’m slowly, but surely realising that this is not a very good thing. Although I keep telling my mum that I will be a more conscious eater once I hit the 25 mark, I know that starting sooner could only hold me in good stead. To move forth in this direction I cooked up some with grilled chicken and vegetable pasta, using very little oil and that too extra virgin olive oil.

Pasta with cream is not the ideal light food, but then I used only a few spoonfuls and lots of vegetables!

Grilled Chicken and Vegetable Pasta

Yield: 4 servings

250g dried durum wheat pasta, boiled according to package instructions
300g tomatoes
A few sun dried tomatoes, chopped up
250g, baby aubergines, sliced
A splash of balsamic
300g chicken, boneless
5 tbsp cream (3 for marinating the chicken and 2 for the pasta)
1 onion, chopped coarsely
3 tbsp parsley, chopped
Extra virgin olive oil, a little at a time as required
Freshly ground pepper
Parmesan shavings, more for the table


For the chicken:

  • Poke the chicken with a fork, rub it with sea salt and then add 3 tbsp cream. Let it sit for an hour on the counter top or in the fridge overnight.
  • Next, heat the pan or a ridged grill pan if you have one (not necessary, but I *love* the beautiful lines that appear) and add a little oil. Place the chicken in the pan. Do not keep turning – let it cook through for a few minutes.This keeps the chicken moist and will help achieve uniform, distinct lines when using a grill pan. Let it cook for a few more minutes, until it’s not pink anymore.
  • Remove from heat, and then slice the chicken into bite sized pieces or strips. Reserve for later.

For the vegetables:
Tomato: Peel (you have an aversion for skins like me) and deseed the the tomatoes and grill them until slightly tender, but still hold shape.

Aubergine: Wash the sliced aubergine with salt – I think I do this because gramma said it helps get rid of the bitter flavour that exists sometime. In a grill pan, heat a little oil and spread the sliced aubergine to cook. Sprinkle with sea salt and pepper and a splash of balsamic vinegar.
Once both are done, reserve for later.

Finally, for putting it all together:

  • In a large pan or Dutch oven, heat 2 tbsp oil and add the chopped onion. Let it cook till it’s translucent.
  • Add the reserved chicken and vegetables and the pasta and toss everything together.
  • Sprinkle the chopped parsley. Season to taste. And serve with Parmesan shavings!

And that’s how you get yourself a healthy meal! My lil’ sis polished off her plate of pasta although she’s not an aubergine fan.


  • Reply arjwiz January 20, 2009 at 9:28 PM

    This is the best chicken I’ve ever tasted. Those of you who ever want to make this (or any other chicken), just try this recipe. Simple, yet perfect marination!

  • Reply Pearl January 20, 2009 at 11:57 PM

    looks divine!

  • Reply Happy Cook January 21, 2009 at 12:37 AM

    Wowo beautiful and delicious.

  • Reply RecipeGirl January 21, 2009 at 12:59 AM

    Off limits for me of course, but what a GORGEOUS photo!

  • Reply Shaheen January 21, 2009 at 11:57 AM

    Arjwiz: Will make it again for you!

    Pearl: Try it, you will love it.

    Happy Cook: Thank you. :)

    RecipeGirl: Not totally healthy, but getting there. LOL

  • Reply Kitchen Flavours January 21, 2009 at 6:33 PM

    Wow makes me drool. I simply love it.

  • Reply ovenhaven January 21, 2009 at 6:39 PM

    Gorgeous. The dish sounds so classy! I love the addition of aubergines :)

  • Reply Shaheen January 21, 2009 at 11:13 PM

    Kitchen flavours: you should try it!

    Ovenhaven: I love the nice touch of colour aubergine adds.

  • Reply Tangled Noodle January 22, 2009 at 7:06 PM

    The photos alone have me drooling but the recipe is beautifully simple!

  • Reply Dallas_Bitchin'Kitchen January 22, 2009 at 11:07 PM

    Hi Shaleen!

    Quick question: what do you use to shave your parmesan?

  • Reply Cynthia January 24, 2009 at 6:32 AM

    This is always such an easy and delicious dish that always delivers satisfaction. Now you’ve made me hungry :)

  • Reply pRiyA January 25, 2009 at 3:53 PM

    Oh i am SO happy you dropped by at Big Fat Brekkie. You were the person who made the Oreo Pie!!
    You always have food on your mind and you take a cookbook with you to bed? I’m overjoyed, sniff (wiping away a tear from the eye..), I’ve finally found my Soul Sister!!!
    Such a lovely, lovely blog too..

  • Reply Shaheen January 25, 2009 at 8:24 PM

    Tangled Noodles: Thank you for stopping by! I myself need to be a little more active on foodbuzz.

    Dallas_Bitchin’Kitchen: I’m so sorry for responding to your quvery after so long! Too caught up with work *sigh* SO getting to your point. I use a vegetable peeler to make those parmesan shavings.

    Cynthia: A big Hiiiii to you! :D

    Priya: Aaah you have no clue how happy I was after finding a fellow Indian blogger! And knowing that I found you over at Davind Leb, I know you’ve got taste ;) So yayyyyy to us meeting! :D

  • Reply Neil January 27, 2009 at 12:15 AM

    Looks like something lovely and flavoursome, and if we overlook the cream I’d say its rather healthy.

    Plus, why live healthy. . .as long as you enjoy food all is well!

  • Reply Jude January 27, 2009 at 11:09 AM

    A little bit of cream couldn’t hurt. Love the nice tough of shaved cheese on top :)

  • Reply Shaheen January 27, 2009 at 7:54 PM

    Neil: That’s exactly my point! Just ignore the few spoonfuls of cream. :P

    Jude: Parmesan shavings make it look so much more sophisticated, doesn’t it?

  • Reply krish January 30, 2009 at 6:42 PM

    If only I lived near your place, you’d have an unwanted visitor every time you cook something.

  • Reply Melissa February 5, 2009 at 7:50 AM

    Wow! This looks super tasty! I was looking for some kind of pasta dish to make ahead and pack for lunch. This is perfect!

  • Reply Shaheen February 6, 2009 at 8:57 AM

    Ahaha Krish, you crack me up!

    Melissa: I made this for my office lunch too.

  • Reply Taste of Beirut November 18, 2009 at 9:33 AM

    delicious recipe for a weeknight dinner

  • Reply מתכונים March 28, 2010 at 6:14 PM

    אחלה מתכון

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  • Reply Aditi January 22, 2011 at 2:02 PM

    hey, I had a question…Whenever I cook chicken it turns chewy…tried everything …covering with foil, searing, making sure not to overcook it but to no avail…would really appreciate your help with this.

    • Reply The Purple Foodie January 27, 2011 at 9:08 PM

      Youghurt + cream is an excellent way to make it succulent. Also, try hammering it with a tendersider.

  • Reply Shipra February 13, 2013 at 8:13 PM

    Hi Shaheen,

    Tried the pasta today… Turned out absolutely delicious !!!

    • Reply Shaheen February 15, 2013 at 6:31 PM

      Brilliant! Good to know. : )

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