This is a simple, flavorful dish that is bound to be a crowd pleaser. The seasoned breadcrumbs give an added crunchy texture that you don't want to skip! You can decide whether or not you want to add the grilled chicken with the dish, but the garlic butter noodles are delish on their own, too! This meal pairs well with grilled veggies like squash & zucchini.
Seasoned Grilled Chicken
2-3 chicken breasts
1 tbs olive oil
McCormick's Montreal Chicken seasoning
Directions:
Preheat gas grill to medium heat. In the mean time, baste both sides of chicken breasts with oil. Season both sides generously with seasoning. Place on grill with tongs, cooking for about 10 minutes & flipping the chicken at the halfway point. You can always cook them in a skillet or cast iron on your stove top as well.
Garlic Butter Noodles (dairy-free)
(serves 3 to 4)
8oz spaghetti noodles
3 tbs vegan butter (recommend Earth Balance), divided in recipe
1/2 cup Panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp paprika
1/8 cup flat leaf parsley, finely chopped
2 tbs olive oil
~1/4 cup pasta water
6 garlic cloves, minced
1/4 tsp red pepper flakes (optional: adds heat)
salt & pepper
Directions: Cook spaghetti noodles according to package.
In a medium skillet on medium heat, add 1 tbs vegan butter. Once melted, add breadcrumbs, garlic powder, italian seasoning, & paprika. Saute about 2 minutes. Add parsely and cook until breadcrumbs are golden brown. Stir occassionally as you cook. Dump breadcrumbs in a bowl and set aside.
In same skillet, add another 2 tbs of butter and olive oil. Stir to combine then add minced garlic, pinch of salt & pepper & red pepper flakes. Saute about 3 minutes but stir continuously so the garlic doesn't burn.
Then add about 1/8 to 1/4 cup of pasta water to the skillet and stir to combine. Once pasta is drained, add sauce to noddles and toss well to coat. Serve with grilled chicken & breadcrumbs on top of garlic butter pasta noodles.
Author: Stephanie Brown, dinnerpartyofthree
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