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 |
⅔ cup | Sliced kalamata olives (or whole, cut in half) |
8 oz | Cubed feta cheese |
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 tsp | Dried basil |
1 | Minced garlic clove |
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. © FirstPageRecipes.com |
9. Combine everything (grilled chicken and vegetables, warm pasta, feta, olives, and dressing). |
10. Serve and enjoy. |
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