A flavorful BBQ recipe featuring grilled chicken and eggplant over rotini pasta, enhanced with spicy peppers. Perfect for a hearty and satisfying meal with a touch of smoky goodness.
Ingredients: 2 boneless, skinless chicken breasts. 1 large eggplant, sliced. 1 pound rotini pasta. 2 bell peppers, thinly sliced. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Warm up the grill over medium-high heat. Put minced garlic, paprika, cayenne pepper, salt, and pepper in a bowl. Add chicken breasts and eggplant slices. For 6 to 8 minutes on each side, or until done, grill the chicken breasts. Grill the eggplant slices for three to four minutes on each side, or until they are soft and slightly charred. While the grill is going, cook the rotini pasta according to the directions on the package. Remove the water and set it aside. Put the cooked rotini, grilled chicken, and eggplant slices in a large bowl and toss them together. Slice the bell peppers and add them. If you want, you can drizzle more olive oil on top. Toss until everything is well mixed. Add fresh parsley on top and serve hot. Grilled chicken and eggplant over rotini with spicy peppers is a great meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
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