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recipe_478

Chicken Penne with Grilled Vegetables and Feta Cheese

Prep Time:
15 min + 30 min refrigeration

Cook Time:
30 minutes

Servings:
4 to 6 servings

Prep Time:
15 min + 30 min refrigeration

Cook Time:
30 minutes

Servings:
4 to 6 servings

Chicken Penne with Grilled Vegetables and Feta Cheese

INGREDIENTS

Chicken Penne with Grilled Vegetables and Feta Cheese

  • 1/2 lb (250 g) penne pasta, cooked al dente, drained
  • 1/3 C. (75 mL) Crisco® Pure Canola Oil, divided
  • 3 Tbsp. (45 mL) balsamic vinegar
  • 2 boneless, skinless chicken breasts
  • 1 tsp. (5 mL) chopped garlic
  • 14 1/2 oz (405 g) canned diced tomatoes, drained
  • 1/3 C. (75 mL) sliced black olives
  • 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, cut into quarters
  • salt and freshly ground black pepper, to taste
  • 4 oz (125 g) crumbled feta cheese
  • chopped fresh parsley for garnish

DIRECTIONS

  1. In a re-sealable plastic bag, combine 3 Tbsp. (45 mL) of 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 sauté garlic for about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4 to 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 bell peppers, and mushroom caps with remaining 1 Tbsp. (15 mL) oil; season with salt and pepper.
  4. Place chicken and vegetables on hot grill. Cook for 5 minutes per side or until chicken is cooked through 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.