Italian Grilled Chicken & Vegetable Pasta - cooking recipe

Ingredients

4 boneless skinless chicken breasts
4 ounces portabella mushrooms, sliced
1 bell pepper (red or yellow)
1 medium zucchini, halved
1 medium onion, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
8 ounces angel hair pasta, cooked and drained
1 1/2 cups tomatoes, chopped

Preparation

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 into strips.
Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.