This looks so fresh and yummy!Fresh Veggie Pasta
Makes: 8 servings Cook: 7 minutes Prep: 10 minutes Grill: 12 minutes
Ingredients
1 pound 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 cloves garlic, sliced
1 can (28 ounces) plum tomatoes in juice, broken up with a spoon
1 medium-size zucchini, trimmed, quartered lengthwise and sliced
1 medium-size sweet yellow pepper, cored, seeded and cut into strips
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 cup fresh basil leaves, chopped
1/2 pound bocconcini (small fresh mozzarella balls), quartered
Directions
1. Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to medium high. Cook pasta following package directions. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill chicken, about 6 minutes per side until cooked through. Set aside to cool slightly, then cut into thin strips. When pasta is done, drain and toss in a bowl with 2 tablespoons of the oil. Set aside.
2. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes. Add vinegar, tomato paste, remaining 1 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.
2. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes. Add vinegar, tomato paste, remaining 1 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.
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