Grilled Chicken and Garden Vegetable Penne Pasta with Oven Roasted Tomatoes | Midwest Living

Grilled Chicken and Garden Vegetable Penne Pasta with Oven Roasted Tomatoes

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Grilled Chicken and Garden Vegetable Penne Pasta with Oven Roasted Tomatoes

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  • Makes: 4 servings
  • Start to Finish 40 mins

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Impress your guests when you toss together colorful roasted vegetables and grilled chicken with pasta and fresh basil to make this delicious main dish.

Ingredients

  • 12 roma tomatoes, cored and halved
  • 1 pound baby squash (such as pattypan, sunburst and/or zucchini) (halve any large squash)
  • 1 red sweet pepper, cut into bite-size strips
  • 4 green onions, sliced into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 tablespoon snipped fresh rosemary
  • 1/2 teaspoon coarse (kosher) salt
  • 1/2 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast halves
  • 8 ounces dried penne or bow tie pasta (2 1/2 cups)
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
  • 2 -3 tablespoons snipped fresh basil
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place tomatoes in a 13x9x2-inch baking pan or shallow roasting pan. Place squash, red pepper and green onions in another shallow baking pan. Drizzle tomatoes and squash mixture with 2 tablespoons olive oil and season with rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast, uncovered, in a 450 degree F oven about 20 minutes for squash mixture or until just tender, stirring occasionally, and about 30 minutes for tomatoes until very soft and skins are beginning to brown.
  2. Brush the chicken with remaining 1 tablespoon olive oil, season lightly with salt and pepper, and grill on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degree F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Let stand 5 minutes. Slice chicken into strips.
  3. In a large saucepan or kettle cook pasta according to package directions in lightly salted boiling water. Drain pasta and transfer to a very large bowl.
  4. To serve, stir tomatoes, vegetables, chicken, parsley, and basil into pasta. Season to taste with additional salt and black pepper. Transfer to a serving platter and sprinkle or serve with Parmesan cheese. Makes 4 servings

Nutrition Facts

(Grilled Chicken and Garden Vegetable Penne Pasta with Oven Roasted Tomatoes)

Servings Per Recipe 4, carb. (g) 60, vit. A (IU) 3693, Fat, total (g) 15, sodium (mg) 399, vit. C (mg) 112, cal. (kcal) 524, pro. (g) 40, chol. (mg) 70, sat. fat (g) 3, fiber (g) 7, iron (mg) 4, calcium (mg) 141

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