Grilled Chicken, Veggies and Bowtie Pasta

This is my signature recipe. I made it up myself one night when I was bringing dinner to a good friend who had just had a baby. It makes a lot, but I still double it to have enough to bring dinner for someone and still have enough for us and leftovers too (it's so good leftover).

I usually ask what vegetables they like and adapt it as needed. Once I used peas and corn cut off the cob for a very picky family. Or you can leave out the grilled vegetables and serve it with steamed green beans on the side. It's also easy to leave out the mushrooms, but I never leave them out of our own dinner! You can also arrange the sliced chicken on top of the pasta. This recipe looks very pretty when serving, even in a foil pan!

Hint: You can grill lots of marinated chicken and freeze it for later but be sure to also freeze the juices that seep out of the grilled chicken - they are tasty:-)

6 to 8 good sized boneless skinless chicken breast halves
1 bottle italian dressing, "zesty" preferred
1 tsp salt

1 box bowtie pasta

Colorful fresh veggies, for example:
3 yellow squash, sliced, a bunch of asparagus, trimmed, and 1 red pepper, sliced
OR
fresh broccoli florets, baby carrots - (cook partially in microwave first), and cauliflower florets
OR
1 good-sized pkg California blend frozen vegetables

1/2 cup butter
2 cloves garlic, minced
1 pkg fresh mushrooms, sliced
1 jar real bacon bits

2-3 green onions, thinly sliced (the whole thing), divided
1 cup shredded cheddar cheese
Salt and Pepper to taste

Pierce chicken all over both sides with a fork and put in a ziploc bag. Pour dressing into bag and about 1 tsp salt. Close bag and squeeze to mix and cover chicken. Mariate several hours or overnight.

Discard the marinade and grill chicken (do not overcook!). Let it sit at least 10 minutes. Also grill or steam vegetables -- except mushrooms -- to crisp-tender. (I use a grill pan with holes in the bottom). Set vegetables aside. Slice chicken into strips. Reserve juices from cooked chicken.

Cook pasta in a large pan (to use again later) to al dente, according to package instructions. Do not overcook or they will break apart when you toss the pasta. Drain and rinse with cool water.

While the pasta is cooking, saute mushrooms and garlic in butter. Add the bacon and stir. Let simmer until pasta is done. For a lighter dish, susbstitute some of the butter with chicken broth thickened with flour or cornstarch.

Put pasta back in pan and add the mushroom/bacon mixture. Stir to coat. Add chicken, vegetables, most of the green onions, and most of the cheese. Toss lightly to combine. Add salt and pepper to taste. Pour into large oven or microwave proof serving dish and heat until cheese is melted and pasta and chicken is hot -- OR heat slowly in pan, stirring very carefully until warmed through. Pour reserved juices from grilled chicken over pasta. Garnish with remaining cheese and green onions.