We’re back with the next in our series Grill Once…Eat Twice, and this one is deceivingly easy. Starting with Chicken Breast make these recipes healthy and good for the whole family.
First on the grill we have the Asparagus Stuffed Chicken Breast with Mozzarella. I’ve cooked and cut up chicken breast just about every way imaginable yet I’ve never tried stuffing the breast until after a trip to a new Whole Foods Store that opened up recently in a town an hour away from us. We stopped in there the opening weekend just like everyone else it seemed. You could barely get through the store let alone get a good look at what they have to offer. But I was able to get a glimpse of their meat counter and I spied some stuffed chicken breasts and put the idea to do my own in the back of my head.
Preparing the Chicken Breasts was easier than I thought, just be sure to parboil the asparagus (that’s cooks talk for boiling for 5 minutes), and soak the kitchen twine in water for 30 minutes before you wrap the chicken breasts. Other than that it was just like grilling chicken breasts normally.
Now on to the Eat Twice part. Unless you have a small grill or maybe you’re having a big party I’m sure there is room for an extra Chicken Breast or two. And that’s all you’ll need for the Sesame Chicken Noodle Bowl. How about a 10 minute meal? Wouldn’t that be great? Well that’s exactly what you’ll have with this recipe. Throw on a pot of boiling water and once it gets rolling dump in a box of Creamettes Angel Hair Pasta.
Chop up 1 or 2 leftover Stuffed Chicken Breasts while the pasta is cooking, it only takes a few minutes. Then you’ll add it to the cooked pasta and just a touch of additional seasoning. Not too much because we’ve already done most of the seasoning on the grill.
Did you know Creamettes is celebrating their 100th? Stop by tomorrow to help celebrate, we’ll be hosting a giveaway I know you’ll want to enter.
Linking to…Gooseberry Patch