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Farm-Fresh Suppers

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Fresh Veggie Pasta

Makes: 8 servings
Prep time: 10 minutes
Cook time: 19 minutes


Nonstick cooking spray
1 pound penne pasta
1 pound boneless, skinless chicken-breast halves
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 tablespoons olive oil
5 garlic cloves, sliced
1 can (28 ounces) plum tomatoes in juice, broken up with a spoon
1 medium zucchini, trimmed, quartered lengthwise, and sliced
1 medium yellow bell pepper, cored, seeded, and cut into strips
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1/2 cup chopped fresh basil leaves
1/4 pound quartered bocconcini (small fresh mozzarella balls)


1. Lightly coat grill with cooking spray. Heat grill to medium-high.

2. Cook pasta according to package directions.

3. Season chicken with 1/4 teaspoon each salt and pepper. Grill chicken about 6 minutes per side, or until cooked through. Let cool slightly and cut into thin strips.

4. Toss freshly cooked pasta with 2 tablespoons of the olive oil. Set aside.

5. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes. Add balsamic vinegar, tomato paste, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook 3 minutes. Stir in chicken and heat through.

6. Remove from heat. Toss sauce with pasta, basil, and bocconcini; serve immediately.

Nutrition facts per serving: 435 calories, 25g protein, 55g carbohydrate, 12g fat (3g saturated), 5g fiber

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