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Post by BBQ Butcher on Apr 21, 2007 7:21:50 GMT -5
Grilled Chicken and Pasta 4-5 boneless Chicken Thighs, seasoned with bottled Italian dressing Salt, pepper, granulated garlic 4 cups cooked pasta, Elbows, Shells, Rotini, etc 1 large jar of commercial Spaghetti sauce, your choice Mozzarella Cheese, shredded Marinate the chicken in Italian dressing for 4 hours; drain and season with salt, pepper and the garlic. Cook the chicken indirect at 350° for approximately 25-30 minutes or until done. Add the cooked pasta to a baking dish big enough to hold the macaroni and the chicken. Now add about half the sauce, mixing fairly well. Place the chicken on top of the pasta; the rest of the sauce (reserve about 4-5 TBS) and finish off with a layer of the Mozzarella cheese. Now place a tablespoon of sauce over each piece of chicken. Cook indirect on an extended cooking grid, or rack, at 325° until nice and bubbly on the top, roughly 30 minutes. Serve immediately with a side salad and some nice crusty Italian bread. Prepped and ready to serve.....
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