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Pasta with Chicken and Grilled Veggies

An italian recipe for Pasta with Chicken and Grilled Veggies, made with Boned And Skinned Chicken Breast Halves, Garlic Minced, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 lb
• 4 clove
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Cook pasta al dente, set aside in hot water to keep hot.

2. 2

   Lightly oil and grill chicken, eggplant, mushrooms, and roma tomatoes over med heat till done.

3. 3

   Cook tomatoes on skin side only, so as not to lose any juice.

4. 4

   Cut chicken and eggplant into bite-sized pieces, and slice portobellos. (You can slice them first and grill the slices if you prefer) If the mushrooms are large, you may need to halve the slices.

5. 5

   Cut tomato halves into two or four pieces, saving juice.

6. 6

   Drain pasta, and toss with several drizzles of olive oil, garlic, basil, sundried tomatoes and 1/4 c cheese. Add chicken and veggies, toss again.

7. 7

   Season to taste with s&p.

8. 8

   Serve hot with the rest of the cheese.