Chicken Garden Vegetable Penne

nnreq's Note:

This is a refreshing pasta dish chocked ful of garden fresh vegetables.

• Total Time: 2 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 limes
• 1 teaspoon lime zest
• 1 clove garlic , crushed
• 2 tablespoons salad oil
• 4 teaspoons fresh cilantro , chopped
• 2 tablespoons red wine vinegar
• salt and pepper
• 3 tablespoons olive oil
• ½ cup pine nuts
• 8 ounces boneless skinless chicken breasts
• 1 lb penne pasta , cooked
• 1 red pepper , julienned
• 1 yellow pepper , julienned
• 1 green pepper , julienned
• 1 carrot , peeled and julianned
• ¼ cup frozen green pea
• ¼ cup frozen sweet corn
• 2 teaspoons fresh basil , chopped
• 2 teaspoons fresh parmesan cheese , grated

Directions:

1. Mix together the juice of 1 lime, 1 teaspoon of lime zest, 1 garlic clove, crushed, 2 Tablespoons salad oil, 2 teaspoons fresh cilantro, chopped and salt and pepper to taste.
2. Marinate chicken breast for two hours in the refrigerator.
3. Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.
4. Remove from pan, cool and slice.
5. combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.
6. In a seperate bowl, combine 3 Tablespoons of olive oil, juice of one lime, 2 teaspoons of cilantro, 2 teaspoons of red wine vinegar, and salt and pepper to taste.
7. Pour over penne mixture and toss.
8. Sprinkle with the basil, parmesan cheese and pine nuts to finish.

Reviews

[PaulaG]

This recipe has potential, I did not like the pine nuts, maybe if they had been toasted. I did not marinade the chicken for 2 hours. After about 30 minutes it was already beginning to cook in the lime juice. The recipe does not say how to cook the julienned veggies. I choose to put them in a steamer basket and place over the penne while cooking. I used more basil and parmesan cheese than the recipe called for.