Italian Grilled Chicken & Vegetable Pasta

• 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

1. Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
2. Remove chicken and vegetables from bag, discard marinade.
3. Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
4. Cool slightly; cut into strips.
5. Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

chicken breasts, portabella mushrooms, bell pepper, zucchini, onion, olive oil, balsamic vinegar, sugar, garlic, oregano, rosemary, black pepper, salt, hair pasta, tomatoes

Taken from www.food.com/recipe/italian-grilled-chicken-vegetable-pasta-170887 (may not work)