Pasta Salad with Grilled Chicken and Veggies

• 2 boneless skinless chicken breast halves
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 yellow or green bell pepper, seeded and quartered
• 1 red bell pepper, seeded and quartered
• 4 scallions (white and light green parts)
• 8 ounces (2 cups) rotelle pasta
• 1/2 cup bottled ranch salad dressing
• 1/2 cup crumbled bacon bits, for garnish

1. Prepare a medium grill or preheat the broiler.
2. If using the broiler, line a rimmed baking sheet with aluminum foil.
3. Brush the chicken with half of the olive oil and season with salt and pepper.
4. Place the chicken on the grill or, if broiling, place it on the prepared baking sheet.
5. Grill or broil 4 inches from the heat, turning once, until the chicken is lightly browned and the juices run clear when it is pricked with a fork, about 8 minutes per side.
6. Transfer to a platter and set aside.
7. Meanwhile, brush the bell peppers and scallions with the remaining olive oil and season with salt and pepper.
8. Place the vegetables on the grill or, if broiling, transfer to the prepared baking sheet.
9. Grill or broil, turning once or twice, for about 4 minutes per side for the peppers and 2 minutes per side for the scallions.
10. Transfer to a platter and set aside.
11. Bring a large pot of salted water to a boil.
12. Cook the rotelle according to the package directions.
13. Drain well and transfer to a large bowl.
14. Cut the chicken, bell peppers, and scallions into 1-inch pieces and add to the pasta.
15. Toss the mixture with the ranch dressing and garnish with the crumbled bacon.

chicken, olive oil, salt, green bell pepper, red bell pepper, scallions, rotelle pasta, bottled ranch salad dressing, bacon bits

Taken from www.epicurious.com/recipes/food/views/pasta-salad-with-grilled-chicken-and-veggies-378628 (may not work)