Serves: 6
Total Calories: 359
Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour 1/3 cup of the dressing over chicken turn chicken to coat with dressing. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from dressing reserve dressing. Cover and grill chicken, skin sides up, 4 to 5 inches from medium heat 15 to 20 minutes. Turn chicken. Cover and grill 20 to 40 minutes longer, turning and brushing 2 or 3 times with dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is grilling, continue with next step.
Thread bell pepper, zucchini and onion alternately on each of four 10-inch metal skewers, leaving 1/4-inch space between each piece. Brush with remaining 1/3 cup dressing. Cover and grill vegetables 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing twice with dressing, until vegetables are crisp-tender. Discard any remaining dressing. While chicken and vegetables are grilling, continue with next step.
Cook and drain pasta as directed on package. Remove vegetables from skewers. Toss vegetables and pasta, adding additional dressing if desired. Sprinkle with salt and pepper. Serve with chicken.
1 Serving: Calories 565 (Calories from Fat 225) Fat 25g (Saturated 5g) Cholesterol 90mg Sodium 400mg Carbohydrate 53g (Dietary Fiber 3g) Protein 35g
% Daily Value: Vitamin A 16% Vitamin C 34% Calcium 4% Iron 20%
Diet Exchanges: 3 Starch, 3 Lean Meat, 2 Vegetable, 3 Fat
Try This
For a different flavor twist, substitute your favorite Italian or oil and vinegar dressing for the Caesar dressing.
This Caesar Chicken and Vegetables with Pasta recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
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