Fresh Veggie Chicken Pasta

By lindybug

Ingredients

• 1 lb penne
• 3 large boneless skinless chicken breast halves (about 1 lb)
• 1 1/4 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp olive oil
• 5 cloves garlic, sliced
• 1 can (28 oz) plum tomatoes in juice, broken up with a spoon
• 1 medium zucchini, trimmed quartered lengthwise and sliced
• 1 medium sweet yellow pepper, cored seeded and cut into strips
• 2 Tbsp balsamic vinegar
• 2 Tbsp tomato paste
• 1/2 cup fresh basil leaves, chopped
• 1/4 lb bocconcini (small fresh mozzarella balls) quartered

Preparation

Step 1

1. Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to med-high heat. Cook pasta following pkg directions. Season chicken with 1/4 tsp of the salt and 1/4 tsp of the pepper. Grill chicken, about 6 min 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 Tbsp of the oil. Set aside.

2. Heat remaining 2 Tbsp oil in a 12" skillet over medium heat. Add garlic; cook 1 min. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 min more. Add vinegar, tomato paste, remaining 1 tsp salt and 1/4 tsp pepper; cook 3 min. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.