Chicken and Penne With Grillled Veggies and Feta Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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, portabella mushrooms, and toss...Dinner's Ready!! Ingredients:
1/2 lb penne pasta, cooked al dente, drained |
1/3 cup crisco canola 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, sliced |
3 zucchini, cut into 4 slices, lengthwise |
1 red bell pepper, seeded and cut into quarters |
1 yellow 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, marinate 30 minutes. Heat grill.
2. Heat a medium skillet over medium-high heat; add 1 tablespoons oil and saute 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 veggies and chicken 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, girlled chicken, vegetables and feta. Season with salt and pepper. Garnish with chopped parsley; serve.
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