Grilled Chicken with Carrot Ginger Penne
Char-Grilled Chicken over Creamy Carrot-Ginger Penne Pasta
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
250g (9 oz) penne pasta
2 large carrots, peeled and chopped
1-inch piece of fresh ginger, peeled and grated
2 cloves garlic, minced
1/2 cup unsweetened coconut cream or heavy cream
1 tablespoon lemon juice
1/4 cup grated parmesan or plant-based alternative (optional)
1 tablespoon olive oil (for sautéing)
Fresh parsley, chopped for garnish
Directions:
Cook penne pasta in salted boiling water until al dente. Drain and set aside.
Meanwhile, season the chicken breasts with olive oil, garlic powder, cumin, salt, and pepper.
Grill the chicken over medium-high heat for 5–6 minutes per side until fully cooked. Let rest, then slice.
Steam or boil the carrots until very soft (about 10 minutes), then blend with grated ginger, lemon juice, and coconut cream until smooth.
In a large skillet, heat 1 tablespoon olive oil and sauté minced garlic for 1 minute. Add the carrot-ginger sauce and simmer for 3–4 minutes.
Toss in the cooked penne pasta and stir until well coated. Add parmesan if using.
Plate the pasta, top with grilled chicken slices, and garnish with fresh parsley. Serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 495 kcal | Servings: 4 servings