Italian Grilled Chicken & Vegetable Pasta

By [e-mail]

This recipe is from my sister, Lorraine. She invited us to dinner and served it. It was very good! You can grill chicken and vegetables ahead and keep them warm until serving time.

Ingredients

• 4 chicken breasts
• 4 ounces Portabella mushroom slices
• 1 red or yellow pepper, cored, quartered
• 1 medium zucchini, halved
• 1 medium onion, halved
• 1/4 cup olive oil
• 2 tablespoons basalmic vinegar
• 1 tablespoon sugar
• 2 garlic cloves, minced
• 1/2 teaspoon each: dried oregano and rosemary leaves, crushed
• 1/4 teaspoon each: black pepper and salt
• 1 1/2 cups tomato, chopped
• 8 ounces angel hair pasta, cook and drained

Preparation

Step 1

Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
Remove chicken and vegetables from bag, discard marinade. Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
Cool slightly; cut chicken and vegetables into strips. Toss with hot cooked pasta and tomatoes. Served with fresh grated Parmesan cheese.
Time-saving tip: substitute 1/2 cup prepared Italian salad dressing for olive oil, vinegar and spices. Continue as directed above.