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Chicken and Penne With Grillled Veggies and Feta Cheese

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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 Nutrition


  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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