Looking for a fast Italian meal? Toss grilled chicken breasts with penne pasta, tomatoes and two cheeses, and dinner's served in 35 minutes!
tablespoons olive oil
teaspoons Italian seasoning
lb boneless skinless chicken breasts
cups uncooked penne pasta (8 oz)
pint (2 cups) grape tomatoes, cut in half
oz fresh mozzarella cheese, cut into 1/2-inch cubes
cup shredded Parmesan cheese (2 oz)
cup chopped fresh Italian (flat-leaf) parsley
Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.
Don’t have Italian seasoning on hand? Substitute 1/2 teaspoon each dried basil, oregano and thyme leaves.
Garnish with 1/4 to 1/2 cup fresh basil leaves, cut into thin strips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.