Grilled Chicken, Penne & Veggies

Submitted by Clarely

"This seems like a lot of steps, but it was really fast to put together, and tasted great! Something different for grilling season. We don't grill much since we're in a condo, but I think it would be great to throw a few extra chicken breasts on when you have grill night, then toss them in the fridge and whip this up stir-fry style the next day for a quick but delicious meal."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 8 ounces penne pasta
• 1 lb chicken breast
• 14 ounces diced tomatoes
• 4 ounces of sliced black olives
• 1 tablespoon olive oil
• 2 garlic cloves, -crushed
• 1 yellow pepper, sliced into thin strips
• 2 small zucchini or 2 medium zucchini, cut into bite-sized chunks
• 6 -8 ounces baby spinach leaves
• parmesan cheese (sprinkle on top at table)

directions

1. Mix olive oil and pressed garlic together, and brush/smear onto chicken (both sides).
2. Grill chicken in olive oil and garlic. (I do this indoors with my Calphalon grill pan).
3. When cooked through, remove chicken from pan/grill, and cut into strips.
4. Add zucchini cubes and pepper strips to the grill pan and sautee them in the juices from the chicken.
5. Meanwhile, boil the penne.
6. Sautee the spinich.
7. When veggies are cooked through, but still firm, add olives, spinich and chicken strips to the grill pan. Mix together and keep over low heat while pasta finishes cooking.
8. Drain pasta and throw the veggie and chicken mixture into the pasta pot.
9. Serve with parmesan cheese sprinkled on top.
10. Enjoy!