Lemon Pepper Chicken and Pasta
 
Ingredients
  • 4 cups cooked corkscrew pasta
  • 20 cherry tomatoes, cut in half
  • 4 green onions, sliced
  • 1 (4.5-ounce) can chopped green chiles
  • 2 tablespoons canola oil
  • 2 teaspoons onion salt, divided
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon lemon juice
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Chopped fresh parsley for garnish
Instructions
  1. Preheat the grill to medium heat (375 degrees). Meanwhile, cut 4 pieces of heavy-duty aluminum foil that measure 12 by 18 inches and spray lightly with cooking spray. Evenly divide the pasta, tomatoes, green onions, chiles, oil and 1 teaspoon of the salt among the foil pieces. Place a chicken breast on top of each pasta mixture.
  2. In a small bowl, stir together the remaining salt with the butter, zest, lemon juice, black pepper and cayenne. Evenly spread on top of each chicken breast. Loosely pull up the sides of each foil square, crimping the edges to seal. Place with the seam sides up on the grill, cover and cook 10 minutes.
  3. Rotate packets 90 degrees and cook another 10 minutes. Remove packets from the grill and allow them to stand 5 minutes. Serve each packet on a dinner plate, being careful when unwrapping. Garnish with fresh parsley and enjoy.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/foiled-plans/