Chicken Penne with Grilled Vegetables and Feta Cheese

Yield: Makes 4 servings

Ingredients:

1/2 pound penne pasta, cooked al dente, drained
1/3 cup Crisco® Pure Canola Oil
3 tablespoons balsamic vinegar
2 boneless, skinless chicken breasts
Crisco® Olive Oil No-Stick Cooking Spray
1 teaspoon bottled minced garlic
1 can (14-1/2 ounce) diced tomatoes, drained
1 can (2-1/4 ounce) sliced ripe olives, drained
1 zucchini, cut into 4 slices, lenghtwise
1 red bell pepper, seeded and cut into quarters
1 yellow pepper, seeded and cut into quarters
2 portabella mushroom caps
Salt and freshly ground black pepper, to taste
1 container (4-ounce) crumbled feta cheese
Chopped fresh parsley for garnish

Preparation Directions:

1. In a resealable plastic bag, combine canola oil and balsamic vinegar. Add chicken; marinate 30 minutes. Heat grill.

2. Spray a medium skillet with extra virgin olive oil spray. Heat over medium high heat; add garlic and saute about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 mintues. Reduce heat to simmer, keep warm.

3. Remove chicken from mariande and season with salt and pepper; discard marinade. Spray all sides of zucchini, red and yellow bell peppers, and portobello mushrooms with extra virgin olive oil spray; season with salt and pepper.

4. Place chicken and vegetables on hot grill. Cook 5 minutes per side or until chicken is done and vegetables are tender. Slice chicken on the diagonal in 1/4 inch slices and vegetables into bite-sized pieces.

5. 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.