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Chicken Penne with Grilled Vegetables an




Source of Recipe


crisco.com






List of Ingredients



• 1/2 pound penne pasta, cooked al dente, drained
  
• 1/3 cup CRISCO® Simple Measures™ Canola Oil
  
• 3 tablespoons balsamic vinegar
  
• 2 boneless, skinless chicken breasts
  
• CRISCO 100% Extra Virgin Olive Oil Cooking Spray
  
• 1 teaspoon bottled minced garlic
  
• 1 14-1/2-ounce can diced tomatoes, drained
  
• 1 2-1/4-ounce can sliced ripe olives, drained
  
• Salt and pepper to taste
  
• 1 zucchini, cut into 4 slices lengthwise
  
• 1 red bell pepper, seeded and cut into quarters
  
• 1 yellow pepper, seeded and cut into quarters
  
• 2 Portabella mushroom caps
  
• 1 4-ounce container crumbled feta cheese
  
• Chopped fresh parsley for garnish
  






Instructions



1. In a resealable plastic bag, combine CRISCO Simple Measures Canola Oil and balsamic vinegar. Add chicken; marinate 30 minutes. Heat grill.
   
2. Spray a medium skillet with CRISCO 100% Extra Virgin Olive Oil Cooking Spray. Heat over medium high heat; add garlic and sauté about 1 minute.
   
3. Add drained tomatoes and olives; cook over medium heat for four to five minutes. Reduce heat to simmer, keep warm.
   
4. Remove chicken from marinade and season with salt and pepper; discard marinade.
   
5. Spray all sides of zucchini, red and yellow bell peppers, and Portabella mushrooms with CRISCO 100% Extra Virgin Olive Oil Cooking Spray; season with salt and pepper.
   
6. Place chicken and vegetables on hot grill. Cook five minutes per side or until chicken is done and vegetables are tender.
   
   
7. Slice chicken on the diagonal in 1/4-inch slices and vegetables into bite-sized pieces.
   
8. In a large bowl, toss pasta, tomato and olive mixture, grilled chicken, vegetables, and feta. Season with salt and pepper.
   
9. Garnish with chopped parsley; serve.
   






Final Comments


Serves 4-6