Grilled Chicken Pasta Primavera is a light and healthy grilling recipe that's sure to be a crowd pleaser. Grilled veggies, grilled chicken and pasta with Parmesan, grilled lemon and olive oil.
Preheat your grill to 450 degrees. While the grill is heating up slice up your veggies and prep your chicken. Sprinkle the chicken on both sides with Traeger Fin and Feather Seasoning (or seasoning of choice). Toss the veggies in a zip top bag with a little olive oil just to coat, a sprinkle of salt and pepper and garlic powder.
When your grill is hot put your chicken on. Use a veggie topper on the grill so the veggies don't fall through your grates. Add those to the pan. Place the lemon right on the grates cut side down. If you have the Traeger with Wifire make sure to insert the probe into your chicken breast. You'll want to pull it off when the temperture reaches 165 degrees.
The chicken and veggies will take 15-20 minutes. Monitor the temperture of your meat and pull it at 165 degrees. Don't open the lid. Traegers don't require you to flip the food. You'll literally just let it go and go inside to prepare your pasta.
Boil pasta according to package instructions. Reserve 2-3 tbsp. of pasta water.
Stir the pasta together with 1/4 cup of parmesan, 1 tbsp. butter, 2 tbsp. olive oil and generous sprinkle of pepper.
When your chicken and veggies are ready allow the chicken to rest for 10 minutes. Slice the chicken and serve with pasta, grilled veggies and a squeeze from your grilled lemon. Add extra parmesan and parsley for garnish and enjoy!
Preheat your indoor or outdoor grill to medium and add the chicken and veggies. Cook until the chicken is 165 degrees. Pull off the chicken, cover it and allow it to rest for 10 minutes prior to slicing and serving. Pasta instructions are the same. The main difference is you'll need to monitor things more closely than you would if you used a Traeger grill. I recommend using a meat thermometer to ensure you don't dry out the chicken.