Chicken Penne With Grilled Veggies and Feta Cheese

Submitted by Chef mariajane

"This all-in-one-dish makes a delightful summer meal - and most of the cooking is done on the grill! In a large serving dish, mix together cooked penne, diced tomatoes, olives and crumbled feta cheese. Add grilled chicken, zucchini, peppers, portobella mushrooms, and toss....Dinner's Ready!!"

 

• Ready In: 30mins
• Ingredients: 15
• 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 1/2 ounce) 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

1. In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
2. 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.
3. 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 .
4. 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.
5. 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,.