Tossed Grilled Chicken & Parmesan Pasta Skillet Dinner

O.k. folks this tossed grilled chicken & parmesan pasta skillet dinner is a quick and easy dinner to whip up using the left over BBQ chicken that you cooked extra of on purpose the night before, so dinner the next night would be a breeze. I do this kind of cooking all the time, its my natural self, planning meals ahead of time to make my life a little easier, why not right!

In my opinion left over dinners can usually be disappointing, but I think that only holds true if you serve the exact same dish two nights in a row, who wants that unless dinner the night before was cheese cake and strawberries then I think I could find a way to enjoy that a few times in a row. Who are we kidding that’s not going to happen, but we can still make dinner time quick and easy by enjoying fresh nutritious left over food, because it’s all together a different dish the second time around.

You can make this dinner from start to finish with all fresh and no left overs, but this dish is quicker when some of the main ingredients are left over goodies from the night before. If you cook this dish without using leftovers add-on a least an extra 15-20 minutes to cook the chicken.

Tossed Grilled Chicken & Parmesan Pasta Skillet Dinner
Recipe type: Poultry/Pasta Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 2 cooked grilled chicken breasts sliced thin ( I used Chicken that I BBQ the night before, it was simply seasoned in olive oil, and BBQ chicken seasoning by club house)
  • 1 love of garlic minced fine
  • ½ small white onion chopped
  • ½ red and green pepper chopped
  • 3 fresh Roma tomatoes cut into chunks
  • 2 handfuls of fresh green string beans
  • 2 cups uncooked whole wheat rotini
  • 4 tbsp. parmesan cheese
  • 2 tbsp. Reggiano cheese
  • ½ tsp. Italian seasoning
  • ½ tsp. vegetable seasoning by club house
  • 3 tbsp plus one tbsp. olive oil

  1. Clean the ends off the fresh string green beans, wash them under cold water then place them into a pot filled with water, bring to a boil and cook for about 8 minutes till just fork tender, don’t over cook, drain set aside
  2. Fill a large pot with water and bring to a boil to cook pasta, cook pasta according to directions on the package, I prefer al dente, drain well, place back into pot and drizzle with olive oil, toss to coat, cut beans into 1 inch pieces toss into pot with pasta, season with Italian seasoning, and vegetable seasoning, add both cheeses toss to coat well.
  3. In the mean time while the pasta was cooking you should be preparing the rest of the meal. Heat up 1 tbsp. olive oil in a large skillet saute minced garlic and chopped onion for 1-2 minutes just till softened, add chicken and heat through stirring occasionally for about 3-4 minutes, add in chopped peppers and tomato chunks, heat them through as well for two minutes, then add in pasta, bean and cheese mixture toss to coat everything evenly, serve right away. If you need to you can season with a little salt and pepper, also sometimes I like to add a little crumbled preservative free bacon, it adds a little extra yummy to the dish as well.