Chicken Penne With Grilled Veggies and Feta Cheese
Ready In: 30 mins
Serves: 4-6
Ingredients
- 1⁄2 lb penne pasta, cooked al dente, drained
- 1⁄3 cup Crisco cooking oil, divided
- 3 tablespoons balsamic vinegar
- 2 boneless skinless chicken breasts
- 1 teaspoon garlic, chopped
- 1 (4 1/2ounce) can diced tomatoes, drained
- 1⁄3 cup black olives, halved
- 3 zucchini, cut into 4 slices lengthwise
- 1 red bell pepper, seeded and cut into quarters
- 1 yellow bell 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, and marinate for 30 minutes,. heat grill.,.
- Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sauté 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 chicken and veggies 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, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.
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