Chicken and Penne With Grillled Veggies and Feta Cheese
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄2 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 1/2 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
- In a resealable plastic bag, combine 3 tablespoons Canola oil, and balsamic vinegar. Add chicken, marinate 30 minutes. Heat grill.
- 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.
- 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.
- 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.
- 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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