Chicken Garden Vegetable Penne

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

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 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
• 1⁄2 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
• 1⁄4 cup frozen green pea
• 1⁄4 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.