Pre-Vacation Dinner

Here is a quick, delicious dinner that I was able to make from many things I already had in my fridge. In fact, we were going away for a few days and I chose this recipe just to use up what we had.

Italian Grilled Chicken and Vegetable Pasta

I love the colors in this dish.

I actually used boneless chicken thighs.

Cooking the chicken.

A great dish to give you the tastes of summer (even if it isn’t).

Italian Grilled Chicken & Vegetable Pasta

Ingredients:

4 Market Day ChicNSteakes (small boneless, skinless chicken breasts) 4 oz portabella mushroom slices 1 red bell pepper 1 yellow bell pepper 1 medium zucchini, halved 1 medium onion, halved 1/4 cup olive oil 2 Tbsp balsamic vinegar Italian Spices

Directions:

1. Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely: shake to coat.

2. Remove chicken and vegetables from bag, discard marinade. Grill chicken and vegetables over medium coals 5-6 minutes per side or until chicken is cooked through and vegetables are slightly tender.

3. Cool slightly; cut chicken & vegetables into strips. Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

Time Saving Tip: Substitute 1/2 cup prepared Italian Salad Dressing for olive oil, vinegar and spices. Continue as directed above.

Source: http://wegottaeat.com/nicki.scheck/recipes/italian-grilled-chicken-vegetable-pasta