Grilled Chicken and Vegetables And Penne With Lemon Dressing
This is literally our favorite recipe. If it's not grilling season, you can roast the vegetables in the oven and sauté the chicken in a skillet.
60-90 minutes, Serves 8
This is literally our favorite recipe. If it's not grilling season, you can roast the vegetables in the oven and sauté the chicken in a skillet.
60-90 minutes, Serves 8
Ingredients: Entrée
| 1 ½ lbs | Grilled chicken breasts |
| 2 or 3 | Zucchini and/or yellow squash |
| 16 oz | Fresh mushrooms |
| 3 or 4 | Various sweet peppers (green, yellow, red) |
| 1 large | Sweet onion, or 2 medium |
| 14-16 oz | Wheat penne pasta |
| 8 oz | Cubed feta cheese |
| ⅔ cup | Sliced kalamata olives (or whole, cut in half) |
Ingredients: Dressing
| ⅓ cup | Extra virgin olive oil |
| ⅓ cup | Fresh lemon juice |
| 1 tsp | Salt |
| ½ tsp | Ground black pepper |
| ⅛ tsp | Crushed red pepper flakes |
| 1 | Minced garlic clove |
| 1 tsp | Dried basil |
Preparation
| 1. Combine the dressing ingredients, shake or combine completely, and set aside. |
| 2. Cube the feta (8 oz) and slice the olives (⅔ cup), and set aside. |
| 3. Quarter the zucchini (2 or 3) lengthwise and cut into 1 inch pieces. |
| 4. Cut the smaller mushrooms (16 oz) in half, and the larger ones in quarters. |
| 5. Cut the onion (1 large) into pieces similar in size to the zucchini and mushrooms. |
| 6. Grill or roast the vegetables and the chicken (1 ½ lbs). |
| 7. Meanwhile, cook the pasta (14-16 oz) al dente according to the package directions. |
| 8. Cut the cooked chicken (1 ½ lbs) into bite-sized pieces. |
| 9. Combine everything (grilled chicken and vegetables, warm pasta , feta, olives, and dressing). |
| 10. Serve and enjoy. |
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