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

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


Grilled Chicken and Garden Vegetable Penne Pasta with Oven Roasted Tomatoes

by 2  people


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Ingredients
  • 12 
    roma tomatoes, cored and halved
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  • 1 pound
    baby squash (such as pattypan, sunburst and/or zucchini) (halve any large squash)
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  • red sweet pepper, cut into bite-size strips
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  • green onions, sliced into 1-inch pieces
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  • 3 tablespoons
    olive oil
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  • 1 tablespoon
    snipped fresh rosemary
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  • 1/2 teaspoon
    coarse (kosher) salt
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  • 1/2 teaspoon
    ground black pepper
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  • 1 pound
    skinless, boneless chicken breast halves
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  • 8 ounces
    dried penne or bow tie pasta (2 1/2 cups)
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  • 1/4 cup
    snipped fresh Italian (flat-leaf) parsley
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  • 2 to 3 tablespoons
    snipped fresh basil
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  • 1/4 cup
    grated Parmesan cheese
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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 information
Per serving: Calories 524, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 399 mg, Carbohydrate 60 g, Fiber 7 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 189%, Calcium 14%, Iron 24%. Percent Daily Values are based on a 2,000 calorie diet.
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