Grilled Summer Vegetables and Chicken with Penne

• 6 oz Heartland Penne Rigate
• 2 med. boneless skinless chicken breasts
• 2 zucchini, cubed
• 1 red bell pepper, cut into bite-sized pieces
• 1/2 vidalia onion, thinly sliced
• 1 pint grape tomatoes, halved
• 1 Tbsp olive oil
• 2 Tbsp garlic, minced
• 8 oz marinara sauce
• 1/2 cup Italian dressing
• Salt & pepper, to taste

1. Marinate chicken in Italian dressing for 30 minutes before grilling.
2. Preheat grill on medium heat.
3. Cook Heartland penne according to package directions. Drain and set aside.
4. Mix all vegetables together and toss with olive oil and salt and pepper.
5. Place marinated chicken breasts on grill and cook until done (about 5 minutes on each side). When cooked through, remove from grill and allow to rest for 5 minutes before slicing. Lightly coat the grill pan with non-stick cooking spray and place on grill to preheat the pan. Once the grill pan is hot, add zucchini, peppers, onions and tomatoes. Grill for about 5 minutes, vegetables should still be bright and firm.
6. Meanwhile, add the cooked pasta to a saucepan with marinara sauce and half the grilled vegetables. Heat through and mix well.
7. Place pasta and vegetables on a serving platter, top with sliced grilled chicken breasts and remaining grilled vegetables.

Special note: This recipe requires the use of a grill sauté pan for vegetables, or skewers to make vegetable kabobs. If you do not have a grill pan, place cut veggies on a skewer and grill.

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