Fresh Veggie and Chicken Pasta

• 1 lb penne pasta
• 3 large boneless skinless chicken breast halves, about 1 pound
• 1 14 teaspoons salt
• 12 teaspoon black pepper
• 4 tablespoons olive oil
• 5 garlic cloves, sliced
• 1 (28 ounce) canplum tomatoes with juice, broken up with a spoon
• 1 medium zucchini, trimmed (quartered lengthwise and sliced)
• 1 medium yellow sweet pepper, cored and seeded (cut into strips)
• 2 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 12 cup fresh basil leaf, chopped
• 14 lb bocconcini (small fresh mozzarella balls, quartered)

1. Lightly coat grill rack or grill pan with nonstick cooking spray.
2. Heat grill or grill pan to medium high.
3. Cook pasta following package directions.
4. Season chicken with 1/4 t of the salt and 1/4 t of the pepper.
5. Grill chicken, about 6 minutes per side until cooked through.
6. Set aside to cool slightly, then cut into thin strips.
7. When pasta is done, drain and toss in a bowl with 2 T of the oil.
8. Set aside.
9. Heat remaining 2 T oil in a 12-inch skillet over medium heat.
10. Add garlic; cook 1 minute.
11. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes.
12. Add vinegar, tomato paste, remaining 1 t salt and 1/4 t pepper; cook 3 minutes.
13. Stir in chicken and heat through.
14. Remove from heat.
15. Toss sauce with pasta, basil and mozzarella and serve.

penne pasta, chicken, salt, black pepper, olive oil, garlic, tomatoes, zucchini, yellow sweet pepper, balsamic vinegar, tomato paste, fresh basil leaf, bocconcini

Taken from www.food.com/recipe/fresh-veggie-and-chicken-pasta-226139 (may not work)