Chicken Garden Vegetable Penne |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a refreshing pasta dish chocked ful of garden fresh vegetables. 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.
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