Chicken Penne With Grilled Veggies And Feta Cheese

• 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

1. In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
2. 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.
3. 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 .
4. 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.
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,.

penne pasta, cooking oil, balsamic vinegar, chicken breasts, garlic, tomatoes, black olives, zucchini, red bell pepper, yellow bell pepper, portabella mushroom caps, salt, freshly ground pepper, feta cheese, fresh parsley

Taken from www.food.com/recipe/chicken-penne-with-grilled-veggies-and-feta-cheese-434999 (may not work)