Grilled Chicken and Veggies in a Vodka Cream Sauce


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Grilled chicken mixed with the sweet vegetable taste blended with a light vodka cream sauce and bow tie pasta. Fresh basil and freshly grated Parmesan cheese really bring out the flavors. A dish you can't get enough of! Dish goes great with grilled French bread topped with freshly grated Parmesan cheese, sliced roma tomatoes and basil (which can also be grilled at the same time as the chicken and vegetables).

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  • 2 boneless, skinless chicken breasts
  • 2 24-oz. jars Bertolli vodka sauce
  • 1 box bowtie pasta
  • 10 fresh basil leaves, thinly sliced
  • 1 zucchini
  • 1 summer squash
  • 1 red bell pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1/2 C. freshly grated Parmesan cheese
  • 1/2 C. Italian dressing
  • olive oil

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Rinse chicken breasts under water and pat dry. In a casserole dish, sprinkle chicken with salt, pepper and Italian dressing coating both sides. Wash vegetables and pat dry. Coat lightly with olive oil, salt and pepper. Grill chicken breast and vegetables either on an indoor or outdoor grill. Meanwhile, boil water and cook entire box of bow tie pasta until tender, but not overcooked. Heat vodka sauce in a large sauce pan just to a light boil. Once chicken and vegetables are cooked, slice into strips and add to vodka sauce with the bow tie pasta. Mix in 1/2 of the basil. Top with remaining basil and freshly grated Parmesan cheese. 

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