Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos

Name: Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 pkg (375 g) Catelli Tri-colour Fusilli; PAMÂ® Olive oil; 1 (540 mL) can AylmerÂ® AccentsÂ® garlic and olive oil petite cut tomatoes; 1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick; 1 small eggplant (12 oz/350 g) sliced into rounds, about 1/2-inch (1 cm) thick; 1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick; 1/4 (1 mL) tsp each salt and freshly ground pepper; 1/3 (75 mL) cup shaved Parmesan cheese; Teriyaki Chicken Tacos Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos - Teriyaki Chicken Tacos; 1 pouch (160 ) mL VHÂ® Teriyaki Stir-Fry Sauce; PAMÂ® Grilling for Grill Spray; 8 (250 g) oz skinless boneless chicken breast; 4 flour tortillas, warmed (7 inch/18 cm); 1/2 ripe avocado, peeled, pitted and sliced; 1/3 (75 mL) cup diced cucumber; 1 green onion, finely chopped; Purple Cabbage Slaw: Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos - Purple Cabbage Slaw:; 2 (30 mL) tbsp Mayonnaise; 1 (15 mL) tbsp Lime juice; 1 Clove garlic, minced; 2 (500 mL) cups shredded purple cabbage; 1 pincée pinch of salt; lime wedges

Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

25 minutes

Cook time

25 minutes

Servings

2 servings

Catelli SuperGreens Fusilli

Ingredients

2 servings

1/2 pkg (375 g) Catelli Tri-colour Fusilli

PAMÂ^® Olive oil

1 (540 mL) canAylmerÂ^® AccentsÂ^® garlic and olive oil petite cut tomatoes

1zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick

1small eggplant (12 oz/350 g) sliced into rounds, about 1/2-inch (1 cm) thick

1red onion, sliced into rounds, about 1/2-inch (1 cm) thick

1/4 (1 mL) tspeach salt and freshly ground pepper

1/3 (75 mL) cupshaved Parmesan cheese

Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos - Teriyaki Chicken Tacos

1 pouch (160 ) mLVHÂ^® Teriyaki Stir-Fry Sauce

PAMÂ^® Grilling for Grill Spray

8 (250 g) ozskinless boneless chicken breast

4flour tortillas, warmed (7 inch/18 cm)

1/2ripe avocado, peeled, pitted and sliced

1/3 (75 mL) cupdiced cucumber

1green onion, finely chopped

Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos - Purple Cabbage Slaw:

2 (30 mL) tbspMayonnaise

1 (15 mL) tbspLime juice

1Clove garlic, minced

2 (500 mL) cupsshredded purple cabbage

1 pincéepinch of salt

lime wedges

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM^® Olive oil cooking spray.

Step 2

Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary. Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.

Step 3

Meanwhile, in large, deep skillet, heat Aylmer^® Accents^® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

Step 4

Toss chicken with VH^® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.

Step 5

Spray grate of outdoor grill with PAM^® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.

Step 6

Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.