Chicken Garden Vegetable Penne

• 2 limes
• 1 teaspoon lime zest
• 1 clove garlic, crushed
• 2 tablespoons salad oil
• 4 teaspoons fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• salt and pepper
• 3 tablespoons olive oil
• 12 cup pine nuts
• 8 ounces boneless skinless chicken breasts
• 1 lb penne pasta, cooked
• 1 red pepper, julienned
• 1 yellow pepper, julienned
• 1 green pepper, julienned
• 1 carrot, peeled and julianned
• 14 cup frozen green pea
• 14 cup frozen sweet corn
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh parmesan cheese, grated

1. Mix together the juice of 1 lime, 1 teaspoon of lime zest, 1 garlic clove, crushed, 2 Tablespoons salad oil, 2 teaspoons fresh cilantro, chopped and salt and pepper to taste.
2. Marinate chicken breast for two hours in the refrigerator.
3. Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.
4. Remove from pan, cool and slice.
5. combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.
6. In a seperate bowl, combine 3 Tablespoons of olive oil, juice of one lime, 2 teaspoons of cilantro, 2 teaspoons of red wine vinegar, and salt and pepper to taste.
7. Pour over penne mixture and toss.
8. Sprinkle with the basil, parmesan cheese and pine nuts to finish.

limes, lime zest, clove garlic, salad oil, fresh cilantro, red wine vinegar, salt, olive oil, nuts, chicken breasts, penne pasta, red pepper, yellow pepper, green pepper, carrot, frozen green pea, frozen sweet corn, fresh basil, parmesan cheese

Taken from www.food.com/recipe/chicken-garden-vegetable-penne-52659 (may not work)