"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Penne with Grilled Vegetables & Feta Cheese Recipe

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This recipe for Chicken Penne with Grilled Vegetables & Feta Cheese, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Sunday, January 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb penne pasta, cooked, drained
Virgin Olive Oil Spray
1 tsp bottled minced garlic
1 cn (14.5 oz) diced tomatoes, drained
1 cn (2.25 oz) diced riped olives, drained
2 boneless skinless chicken breasts
1 zucchini cut in 4 slices, lengthwise
1 EACH red and yellow bell peppers, seeded and quartered
2 portabella mushroom caps
salt and pepper to taste
1 container (4 oz) feta cheese

Directions:
Directions:
Spray a medium skillet with olive oil spray. Add garlic and saute over medium-high heat about 1 min. Add drained tomatoes and olives, cook over medium heat for 4-5 min. Reduce heat to simmer. Spray all sides of chicken, zucchini, peppers and mushrooms with olive oil spray. Gently season with salt and pepper. Place chicken and vegetables in hot skillet. Cook 5 min per side or until chicken is done and vegetables are tender. Slice chicken on the diagonal in 1/4 in slices and vegetables into bite size pieces. In large bowl, toss pasta, tomato and olive mixture, grilled chicken and vegetables, and feta cheese. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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