Chicken Penne with Grilled Vegetables and Feta Cheese

prep time:: 0 min

Serving size: 0

ingredients

1/2 lbs penne pasta -- cooked al dente,
drained
CRISCO 100% Extra Virgin Olive Oil
Cooking Spray
1 tsp bottled minced garlic
1 can diced tomatoes -- (14 1/2 ounce)
drained
1 can sliced ripe olives -- (2 1/4 ounce)
drained
2 boneless -- skinless chicken
breasts
1 zucchini -- cut into 4 slices,
lengthwise
1 red bell pepper -- seeded and cut into
quarters
1 yellow pepper -- seeded and cut into
quarters
2 Portabella mushroom caps
Salt and pepper to taste
1 container crumbled feta cheese -- (4 ounce)
Additional salt and pepper to taste
Chopped fresh parsley for garnish

directions

Heat grill. Spray a medium skillet with Crisco 100% Extra Virgin Olive Oil Spray. Heat over medium high heat; add garlic and sautÈ about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer; keep warm. Spray all sides of chicken, zucchini, red and yellow bell peppers, and portabella mushrooms with Crisco 100% Extra Virgin Olive Oil Spray. Generously season with salt and pepper. 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 °-inch slices and vegetables into bite sized 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.

Source: “Crisco.com” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1374 Calories; 37g Fat (23.9% calories from fat); 57g Protein; 207g Carbohydrate; 13g Dietary Fiber; 134mg Cholesterol; 1718mg Sodium. Exchanges: 11 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 4 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Karen