Chicken and Penne With Grillled Veggies and Feta Cheese

Chef mariajane's Note:

This all-in-one-dish makes a delightful summer meal - and most of the cooking is done on the grill! In a large serving dish, mix together cooked penne, diced tomatoes, olives, and crumbled feta cheese. Add grilled chicken, zucchini, peppers, portabella mushrooms, and toss...Dinner's Ready!!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ½ lb penne pasta , cooked al dente, drained
• 1⁄3; cup crisco canola oil , divided
• 3 tablespoons balsamic vinegar
• 2 boneless skinless chicken breasts
• 1 teaspoon garlic , chopped
• 1 (4 ½ ounce) can diced tomatoes , drained
• 1⁄3; cup black olives , sliced
• 3 zucchini , cut into 4 slices, lengthwise
• 1 red bell pepper , seeded and cut into quarters
• 1 yellow pepper , seeded and cut into quarters
• 2 portabella mushroom caps , cut into quarters
• salt
• freshly ground pepper
• 4 ounces feta cheese , crumbled
• fresh parsley , chopped, for garnish

Directions:

1. In a resealable plastic bag, combine 3 tablespoons Canola oil, and balsamic vinegar. Add chicken, marinate 30 minutes. Heat grill.
2. Heat a medium skillet over medium-high heat; add 1 tablespoons oil and saute garlic about 1 minute. Add drained tomatoes, and olives; cook over medium heat for 4-5 minutes,. Reduce heat to simmer. Keep warm.
3. Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers and portabellas with remaining 1 tablespoons oil; season with salt and pepper.
4. Place veggies and chicken on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices and veggies in bite-size pieces.
5. In a large bowl, toss pasta, tomato and olive mixture, girlled chicken, vegetables and feta. Season with salt and pepper. Garnish with chopped parsley; serve.