Grilled Chicken Spaghetti with Summer Vegetables

Grilled Chicken Spaghetti  with Summer Vegetables  - Serves 4 

8 ounces whole wheat spaghetti noodles, cooked

16 ounces chicken, diced

1 tablespoon garlic, chopped

2 cups asparagus, grilled

1 ½ lemons, grilled

1 cup onions, grilled

½ cup sundried tomatoes

1 ½ cup peppers, grilled

2 cups artichoke hearts

3 tablespoons olive oil

1 ½ ounces parmesan cheese

salt and pepper to taste

Pre heat grill to medium heat. Bring water to a boil and cook noodles until al dente. Strain and run water over the noodles to cool down. Slice onions, and grill with the peppers, asparagus, and lemons. Cook until roasted. Then slice peppers and asparagus. Dice the onion. In a large sauté pan cook chicken, then add in garlic, followed by the rest of the vegetables. Once everything is cooked and hot add in noodles, olive oil and season with salt and pepper. Squeeze lemons and stir into pasta. Split pasta 4 different ways then garnish with parmesan cheese.  

™ & Copyright © 2014 Cameron Payne

Recipe from Twisted Noodle Cafe; healthy restaurant in St George, UT.