Fresh Veggie and Chicken Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This meal can be on the table in 30 minutes max. Recipe is from Family Circle. Ingredients:
1 lb penne pasta |
3 large boneless skinless chicken breast halves, about 1 pound |
1 1/4 teaspoons salt |
1/2 teaspoon black pepper |
4 tablespoons olive oil |
5 garlic cloves, sliced |
1 (28 ounce) can plum tomatoes with juice, broken up with a spoon |
1 medium zucchini, trimmed (quartered lengthwise and sliced) |
1 medium yellow sweet pepper, cored and seeded (cut into strips) |
2 tablespoons balsamic vinegar |
2 tablespoons tomato paste |
1/2 cup fresh basil leaf, chopped |
1/4 lb bocconcini (small fresh mozzarella balls, quartered) |
Directions:
1. Lightly coat grill rack or grill pan with nonstick cooking spray.
2. Heat grill or grill pan to medium high.
3. Cook pasta following package directions.
4. Season chicken with 1/4 t of the salt and 1/4 t of the pepper.
5. Grill chicken, about 6 minutes per side until cooked through.
6. Set aside to cool slightly, then cut into thin strips.
7. When pasta is done, drain and toss in a bowl with 2 T of the oil.
8. Set aside.
9. Heat remaining 2 T oil in a 12-inch skillet over medium heat.
10. Add garlic; cook 1 minute.
11. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes.
12. Add vinegar, tomato paste, remaining 1 t salt and 1/4 t pepper; cook 3 minutes.
13. Stir in chicken and heat through.
14. Remove from heat.
15. Toss sauce with pasta, basil and mozzarella and serve.
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