Chicken Penne With Grilled Veggies And Feta Cheese - cooking recipe

Ingredients

1/2 lb penne pasta, cooked al dente, drained
1/3 cup Crisco cooking oil, divided
3 tablespoons balsamic vinegar
2 boneless skinless chicken breasts
1 teaspoon garlic, chopped
1 (4 1/2 ounce) can diced tomatoes, drained
1/3 cup black olives, halved
3 zucchini, cut into 4 slices lengthwise
1 red bell pepper, seeded and cut into quarters
1 yellow bell pepper, seeded and cut into quarters
2 portabella mushroom caps, cut into quarters
salt
freshly ground pepper
4 ounces feta cheese, crumbled
fresh parsley, chopped, for garnish

Preparation

In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sautA garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer. Keep warm.
Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers, and portabellas with remaining 1 tablespoons oil; season with salt and pepper .
Place chicken and veggies on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices, and veggies in bite-size pieces.
In a large bowl, toss pasta, tomato and olive mixture, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.