Best 14 Grilled Chicken And Pasta With Sage Cream Sauce Recipes

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Craving a flavorful and comforting dish that brings together the classic flavors of grilled chicken, tender pasta, and a rich, creamy sage sauce? Look no further! This grilled chicken and pasta with sage cream sauce recipe is sure to tantalize your taste buds and leave you feeling satisfied. With its perfect balance of savory and creamy flavors, this dish is perfect for a cozy dinner at home or a special occasion meal.

Let's cook with our recipes!

GRILLED CHICKEN WITH CREAM SAUCE



Grilled Chicken with Cream Sauce image

Homemade soup mix makes a creamy sauce for this tender chicken recipe from LaDonna Reed of Ponca City, Oklahoma. "My husband, Jim, is trying his hand at coming up with new recipes, then we tweak them together. This one is good and easy."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup chopped fresh mushrooms
2 teaspoons butter
3 tablespoons Homemade Cream-Style Soup Mix
2/3 cup water
3 ounces uncooked spaghetti
1/4 teaspoon coarsely ground pepper, divided
1/8 teaspoon seasoned salt
2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup half-and-half cream
1/4 cup white wine or chicken broth
1 tablespoon dried minced onion
2 garlic cloves, minced
1 teaspoon cornstarch
1 teaspoon cold water

Steps:

  • In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.

Nutrition Facts :

GRILLED CHICKEN AND PASTA



Grilled Chicken and Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 15

Salt
1 pound fettuccine noodles
4 pieces Perfect Grilled Chicken (thawed if frozen), recipe follows
1 cup heavy cream
1 stick salted butter
Freshly ground black pepper
2 cups freshly grated Parmesan
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts

Steps:

  • Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions.
  • Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through.
  • In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper.
  • Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top.
  • Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices.
  • Delicious!
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  • Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings

GRILLED CHICKEN AND PASTA WITH SAGE CREAM SAUCE



GRILLED CHICKEN AND PASTA WITH SAGE CREAM SAUCE image

Categories     Salad     Chicken     Pasta     Quick & Easy

Yield 6 servings

Number Of Ingredients 13

2 boneless skinless chicken breasts
olive oil
garlic salt to taste
pepper to taste
1 lb. cooked penne pasta
3 ears corn, husked
Sauce:
2 tablespoons butter, divided
1/3 cup finely chopped shallots
1-2 large cloves of garlic, pressed
2 tablespoons chopped fresh sage, plus 6 leaves (divided)
3/4 cup dry white wine
2/3 cup whipping cream

Steps:

  • Brush chicken with olive oil. Sprinkle breasts with garlic salt and pepper. Grill over medium high heat 5 minutes per side. Let rest then slice into 2" x 1/2" strips. Grill corn until ears start to brown, about 10 minutes. Cut corn off cobs. Sauce: Melt 1 1/2 tablespoons butter in heavy medium skillet over medium heat. Add shallots,sage and garlic to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes. Put chicken, pasta, and corn in a large bowl. Add sauce. Toss to coat. In a small skillet saute' 6 leaves of sage in 1/2 tablespoon of butter until crisp. Remove and crumble over pasta.

CRISPY SAGE CHICKEN TENDERS



Crispy Sage Chicken Tenders image

One of my mom's favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are. -Deb Perry, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 pound chicken tenderloins
1 cup panko bread crumbs
2 to 3 tablespoons fresh minced sage
Oil for frying
Salt to taste
Ranch salad dressing, optional

Steps:

  • In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage. , In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.

Nutrition Facts :

GRILLED NAVAJO CHICKEN ON FETTUCCINE



Grilled Navajo Chicken on Fettuccine image

Had lunch at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...I didn't get to try this, but it sounds delicious. Their recipes are posted at bluemesagrill.com...all times are estimated.

Provided by Terri Juwan

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 slice bacon, minced
2 garlic cloves, minced
1/2 cup yellow onion, minced
2 teaspoons chili powder
2 cups tomato puree
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 chicken bouillon cube
1 1/2 cups corn kernels, fresh roasted, cut off the cobb (save a bit for garnish)
1/2 cup water
1 cup light cream
salt, to tasted
black pepper, fresh ground to taste
1 lb boneless skinless chicken breast, seasoned, grilled and cut into pieces
1 lb fettuccine pasta
parmesan cheese, freshly grated

Steps:

  • Bring a large stockpot of water to a boil.
  • Drop in the fettucine and cook until aldente.
  • Drain in a collander.
  • Meanwhile, saute' the bacon in a large skillet until lightly browned.
  • Add the onion and garlic and cook until onion is translucent -- do not let the garlic brown.
  • Stir in the chile powder, tomato puree, oregano, cumin, salt, pepper and boullion cube.
  • Reduce the heat and simmer the sauce for about 4 - 5 minutes, stirring occasionally until the ingredients thicken slightly.
  • Remove from heat and set aside.
  • Place 1 cup of the roasted corn and the 1/2 cup water in a blender and puree.
  • Add the pureed corn, 1/2 cup whole roasted corn kernels, and the cream to the skillet with the tomato sauce and mix well.
  • Adjust salt and pepper to taste.
  • Return the sauce to a low heat and add the pasta and toss until well-coated.
  • Mound the pasta on individual plates and arrange chicken pieces on top.
  • Garnish with grated cheese and a few roasted corn kernels.

Nutrition Facts : Calories 475.9, Fat 12.8, SaturatedFat 6, Cholesterol 128.2, Sodium 212.8, Carbohydrate 61.3, Fiber 3.1, Sugar 4.8, Protein 30.6

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

CHICKEN PASTA WITH CREAM SAUCE



Chicken Pasta With Cream Sauce image

Make and share this Chicken Pasta With Cream Sauce recipe from Food.com.

Provided by AndreaTate

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

18 ounces whole wheat penne
2 boneless skinless chicken breasts
1 (10 ounce) package frozen spinach, chopped
4 garlic cloves
1 cup cherry tomatoes
14 ounces fat free cream cheese
1/2 cup grated parmesan cheese
28 ounces chicken broth

Steps:

  • Cut chicken in bite size pieces. Put half of the chicken broth in a pot and add chicken, cook until no longer pink.
  • Add the remaining chicken broth, cream cheese and chopped garlic, stir frequently to melt cream cheese.
  • Once cream cheese is melted, add spinach.
  • Cook pasta separately
  • Cut the cherry tomatoes in quarters and add last.
  • Stir in the pasta.
  • Let stand for a few minutes to thicken.
  • Season with salt and pepper as desired.
  • Sprinkle with parmesan cheese if desired.

Nutrition Facts : Calories 364.7, Fat 4.7, SaturatedFat 2.1, Cholesterol 26.6, Sodium 754.3, Carbohydrate 54.6, Fiber 6.8, Sugar 1.4, Protein 29.7

CREAMY CHICKEN AND PASTA



Creamy Chicken and Pasta image

Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

RICK'S GRILLED CHICKEN PENNE PASTA



Rick's Grilled Chicken Penne Pasta image

This is a pasta recipe I've been cooking forever. I've changed it slightly over the years, but it's basically the same sauce I've made since I was a teenager.

Provided by rickscott

Categories     One Dish Meal

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 13

1/2 medium yellow onion, finely chopped
4 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, diced
1 (14 1/2 ounce) can tomato sauce
1 (6 ounce) can tomato juice
2 tablespoons basil, chopped fresh
1 tablespoon olive oil
1 tablespoon parsley, chopped fresh
fresh ground black pepper, to-taste
1 teaspoon salt
2 chicken breasts, grilled and sliced
2 cups penne pasta
parmesan cheese, grated

Steps:

  • Sauté onions in olive oil until translucent.
  • Add garlic and cook for one more minute.
  • Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley.
  • Once sauce boils reduce to simmer and add grilled chicken.
  • Simmer until pasta is cooked.
  • Cook penne pasta in boiling, salted water.
  • Strain pasta and add to sauce.
  • Serve topped with Parmesan cheese.
  • Notes:.
  • Add red pepper flakes for arabiatta.
  • Add oregano for a spicier version.

Nutrition Facts : Calories 322.8, Fat 9.3, SaturatedFat 2.1, Cholesterol 37.1, Sodium 1036.6, Carbohydrate 44.4, Fiber 7.3, Sugar 7.4, Protein 17.6

GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE



Grilled Chicken with Creamy Grits and Shiitake Mushroom Sauce image

Categories     Chicken     Mushroom     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 2

Number Of Ingredients 14

For chicken
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered
For sauce
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1/2 cup dry white wine
3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
8 ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
3/4 cup whipping cream
1 tablespoon thinly sliced fresh sage leaves
Creamy Grits

Steps:

  • Make chicken:
  • Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.
  • Make sauce:
  • Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.
  • Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.
  • Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
  • Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.

SAGE AND GARLIC GRILLED CHICKEN BREASTS



Sage and Garlic Grilled Chicken Breasts image

Not just for stuffing, sage works great with any poultry, including garlic- and herb-coated chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 teaspoon dried sage leaves
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground black pepper
2 garlic cloves, minced
2 tablespoons olive oil
4 boneless skinless chicken breast halves

Steps:

  • Heat closed contact grill for 5 minutes.
  • Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.
  • When grill is heated, place chicken on bottom grill surface. Close grill; cook 5 to 7 minutes or until chicken is fork-tender and juices run clear.

Nutrition Facts : Calories 210, Carbohydrate 1 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 240 mg, Sugar 0 g

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  • In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  • Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  • To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED CHICKEN WITH CREAMY RED PEPPER PASTA



Grilled Chicken with Creamy Red Pepper Pasta image

Up your usual chicken and pasta game. Serve the chicken grilled- and serve the pasta creamy with an elegant and mellow sauce made from fresh red peppers.

Provided by My Food and Family

Categories     Home

Time 48m

Yield Makes 8 servings.

Number Of Ingredients 7

8 bone-in chicken thighs (2-1/2 lb.)
2 red peppers
1 lb. spaghetti, uncooked
1/2 cup sour cream
1 chicken bouillon cube
4 KRAFT Singles, chopped
2 Tbsp. chopped fresh parsley

Steps:

  • Heat grill to medium heat.
  • Grill chicken and peppers 10 min. or until peppers are evenly blackened, turning occasionally. Place peppers in closed paper bag or covered bowl. Grill chicken an additional 15 min. or until done (165°F). Meanwhile, cook spaghetti as directed on package.
  • Remove and discard peels, stems, seeds and veins from peppers. Drain spaghetti, reserving 1 cup of the water; pour water into blender. Add peppers, sour cream and bouillon cube; blend until smooth. Pour into Dutch oven or large deep skillet.
  • Add spaghetti and Singles pieces; cook and stir on medium heat 3 min. or until Singles are melted and mixture is heated through. Serve topped with chicken and parsley.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

###

Tips:

- Use boneless, skinless chicken breasts or thighs for a quick and easy weeknight meal. - Brine the chicken in a mixture of water, salt, sugar, and herbs for at least 30 minutes before grilling. This will help to keep the chicken moist and flavorful. - Grill the chicken over medium-high heat until it is cooked through. - Use a variety of fresh herbs, such as sage, thyme, and rosemary, to flavor the cream sauce. - Add a touch of white wine or chicken broth to the cream sauce for extra flavor. - Serve the grilled chicken and pasta with a generous helping of the sage cream sauce. - Garnish the dish with grated Parmesan cheese and chopped fresh herbs. ###

Conclusion:

This grilled chicken and pasta with sage cream sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, the pasta is cooked to perfection, and the sage cream sauce is rich and creamy. This dish is sure to please everyone at your table. This recipe is also very versatile. You can use different types of pasta, such as penne, rotini, or macaroni. You can also add other vegetables to the dish, such as broccoli, zucchini, or mushrooms. And, if you don't have any sage on hand, you can use other herbs, such as thyme, rosemary, or oregano. No matter how you choose to make it, this grilled chicken and pasta with sage cream sauce is sure to be a hit. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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