Penne with Veggies and Feta Cheese

• 1/3 cup Crisco® 100 % Extra Virgin Olive Oil
• 3 tablespoons balsamic vinegar
• 2 boneless, skinless chicken breasts
• Crisco® Olive Oil No-Stick Cooking Spray
• 1 teaspoon minced garlic
• 2 cups chopped Roma tomatoes
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• Salt and freshly ground black pepper, to taste
• 1 zucchini, cut lengthwise into 4 slices
• 1 red pepper, seeded and cut into quarters
• 1 yellow pepper, seeded and cut into quarters
• 2 portobello mushroom caps
• 1/2 pound penne pasta, cooked al dente, drained
• 1 (4 oz.) container crumbled feta cheese
• Chopped fresh parsley for garnish
• DRESSING
• 1/4 cup Crisco® 100 % Extra Virgin Olive Oil
• 2 tablespoons balsamic vinegar

1. 1.
   COMBINE olive oil and balsamic vinegar in a resealable food storage bag. Add chicken. Marinate 30 minutes. Heat grill.


2. 2.
   COAT medium skillet with no-stick cooking spray. Heat to medium high heat. Add garlic; stir about 1 minute. Add chopped tomatoes and olives. Cook over medium heat 4 to 5 mintues. Remove from heat; cover to keep warm.


3. 3.
   REMOVE chicken from mariande. Season with salt and pepper. Discard marinade. Spray all sides of zucchini, red and yellow peppers and portobello mushrooms with no-stick cooking spray. Season with salt and pepper.


4. 4.
   PLACE chicken and vegetables on hot grill. Cook 5 minutes per side or until chicken is done and vegetables are tender. Slice chicken on the diagonal in 1/4-inch slices and vegetables into bite-sized pieces.


5. 5.
   TOSS cooked pasta, tomato mixture, grilled chicken, vegetables and feta cheese in a large bowl. Mix olive oil and vinegar. Stir into pasta. Season with salt and pepper. Garnish with chopped parsley.