Chicken Penne With Grilled Veggies and Feta Cheese

Name: Chicken Penne With Grilled Veggies and Feta Cheese
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
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

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!!"

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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

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 sautÃ© 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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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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