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Cook Time:
30 minutes
Makes:
4 to 6 servings
Description: 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!
Rating:
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1/2 lb (250 g) penne pasta, cooked al dente, drained
1/3 cup (75 mL) CRISCO® Canola Oil, divided
3 tbsp (45 mL) balsamic vinegar
2 (2) boneless, skinless chicken breasts
1 tsp (5 mL) chopped garlic
14-1/2 oz (405 g) canned diced tomatoes, drained
1/3 cup (75 mL) sliced black olives
1 (1) zucchini, cut into 4 slices, lengthwise
1 (1) red bell pepper, seeded and cut into quarters
1 (1) yellow pepper, seeded and cut into quarters
2 (2) portabella mushroom caps, cut into quarters
salt and freshly ground black pepper, to taste
4 oz (125 g) crumbled feta cheese
chopped fresh parsley for garnish
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1. In a re-sealable plastic bag, combine 3 tbsp (45 mL) canola oil and balsamic vinegar. Add chicken; marinate 30 minutes. Heat grill.
2. Heat a medium skillet over medium high heat; add 1 tbsp (15 mL) oil and saute garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 mintues. Reduce heat to simmer, keep warm.
3. Remove chicken from mariande and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow bell peppers, and portabella with remaining 1 tbsp (15 mL) oil; season with salt and pepper.
4. Place chicken and vegetables on hot grill. Cook 5 minutes per side or until chicken is done and vegetables are tender. Slice chicken on the diagonal in 1/4 inch (5 mm) slices and vegetables into bite-sized pieces.
5. 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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