Italian Chicken and Vegetable Grill
- 4 boneless skinless chicken breast halves
- 1 zucchini, halved lengthwise
- 1 medium red bell pepper, quartered
- 1 (8oz.) bottle (1 cup) italian salad dressing
- 6 oz. uncooked linguine
- 1/4 cup grated Parmesan cheese
Place chicken, zucchini and bell pepper in 12 by 8 inch baking dish or heavy-duty resealable plastic bag. Add 1/2 cup of the salad dressing; turn to coat. Cover dish or seal bag; refrigerate at least 1 hour, turning chicken once.
Heat grill. When ready to barbecue, oil grill rack. Drain chicken and vegetables, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with reserved marinade. WHile chicken is cooking place vegetables, cut side down, next to chicken on grill. Cook 14 to 18 minutes o until crisp-tender, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
Meanwhile, cook linguine to desired doneness as directed on package. Drain; toss with remaining 1/2 cup salad dressing. Remove chicken and vegetables from grill. Slice vegetables; toss with linguine mixture. Slice chicken breasts into crosswise slices; do not separate slices. Fan chicken slices and arange over pasta and vegetables; sprinkle with Parmesan cheese. Serve immediately.
Broiler Direction: Marinate chicken and vegetables as direted. Lightly grease broiler pan. Place chicken and vegetables on greased roiler pan; broil 4 to 6 inches from heat for 15 to 20 minutes or until chicken is fork tender and juices run clear and vegetables are crisp-tender turning once and brushing frequently with reserved marinade. Discard any remaining marinade. Continue as directed.