Garlic Mushroom Pasta with Grilled Chicken & Vegetables

Now before you get intimidated by the mere name of this dish, let me tell you that it's really not that complicated!  Although there may be several different components to this recipe, none of them are very challenging.  I mean sure, it may not be as easy as your go to mish-mash of whatever you have left in the fridge, but it's not an all day project that has you slaving away over a hot stove either!  It kind of falls under the category of a delicious dish that doesn't take too much time, uses minimal ingredients, and is much more interesting than most things you might usually make.  Another upside to this dish is that most of the cooking is done outside, so it makes an ideal summer recipe!

1 tsp dried oregano
1 tsp dried thyme
3 cloves garlic, minced
¼ cup olive oil
2 TBSP balsamic vinegar
3 raw chicken breasts
2 zucchini, sliced lengthwise
3 yellow summer squash, sliced lengthwise
1 lb. asparagus
3 bell peppers, brushed with olive oil
2 onions, halved then thinly sliced
2 lb. spaghetti or fettuccine pasta
1 jar Many Clove Garlic Cooking & Simmer Sauce from Trader Joe's
12 oz. mushrooms, sliced

The garlic mushroom sauce can be made ahead of time, or while the vegetables and chicken are being grilled, it's totally up to you.  For the sauce:

Fill a large pot with water and bring to a boil.

Cook the pasta for 10 minutes, or as instructed on the package, then drain and rinse.

Preheat a large pan coated in olive oil.  Add the onions and sauté until they turn a light golden brown.

Add the mushrooms and sauté until the onions begin to caramelize and the mushrooms are meaty in texture.  Add the jar of garlic sauce and sauté until the mixture begins to bubble.

Use tongs or two spoons to thoroughly mix the pasta with the mushrooms sauce.

Now onto the grilling!

In a small bowl, mix together the oregano, thyme, garlic, olive oil, and balsamic vinegar.  Use half of the mixture to thoroughly coat the chicken on both sides.

Toss the asparagus, zucchini, and summer squash in the other half of the mixture, then let both the vegetables and the chicken marinate for at least 1 hour.

Grill the vegetables on a preheated BBQ until they are a light golden brown with defined grill marks.

Cook the chicken until it reaches 180* in the thickest part.  Brush with the leftover marinade during the cooking process to keep it moist, making sure to keep the grill marks even.  Slice into thin strips.

Cut the bell peppers into thin strips and leave all the other vegetables as they are.

Serve the grilled vegetables and chicken over a pile of the mushroom pasta topped with sliced tomatoes for a delicious dish!

To see more of my pictures you can find me on Instagram at @audreygracephotography.