Chicken Primavera Pasta

My 100th blog post! Woooo! Last night I was feeling so fickle about what I wanted for dinner. All I knew was I wanted veggies. Lots of veggies. Grilled veggies. My sister and I headed to the grocery store and wandered around the vegetable section picking out a few things and discussing our dinner options. We decided we'd make our own version of Chicken Primavera Pasta, but with grilled veggies.

Now you can put any vegetables you'd like in a primavera pasta, but here is what we decided on: red peppers, yellow peppers, orange peppers, zucchini, purple cauliflower, corn, onions, spinach, kale and garlic. It was pretty veggie-tastic.

First we cut the vegetables into grill-able pieces and then we coated them in some olive oil and salt/pepper. Grilled them until they were ready, but with a slight crunch still remaining. We marinated chicken in olive oil, thyme, salt/pepper and garlic. Grilled that after the veggies were done. The chicken and peppers were cut into long strips, the zucchini into half moons, the cauliflower into bite size pieces and the corn shaved off. The vegetables were put into a bowl and tossed with some garlic.

We cooked spaghetti and before draining reserved 1/2 cup of pasta water. We drizzled a little lemon infused olive oil on the pasta, a big splash of white wine, the pasta water and chicken stock. Added the grilled vegetables, then the fresh spinach and kale, the chicken strips and mixed it around. Then we added some goat's cheese and mixed that in allowing it to melt and coat the pasta along with the liquid in the pot.

Lightly coated and packed full of yummy grilled vegetables and chicken, this was delicious. And a good change from our pastas full of heavy cream! The purple cauliflower and the corn were my favourite additions to this!