Cookout

Balsamic Chicken and Vegetable Pasta is for Dinner.

Balsamic Chicken and Vegetable Pasta takes 30 minutes to prepare.

Balsamic Chicken and Vegetable Pasta takes 30 minutes to cook.

Balsamic Chicken and Vegetable Pasta makes 20 servings.

The ingredients for Balsamic Chicken and Vegetable Pasta are:

1 Package Hodgson Mill Whole Wheat Spiral Pasta
3 4oz Tyson Boneless/Skinless Chicken Breasts
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 eggplant
3 zucchini
1 onion
1 bottle Newman's Own Lighten Up Balsamic Dressing
3 T. melted butter
3 T. olive oil
1/2 c. parmesan cheese, grated or shredded
2 T. dried basil

Here is how you make Balsamic Chicken and Vegetable Pasta:

Chop vegetables into 1" chunks and place in gallon size ziploc bag. Pour 1/2 bottle of balsamic dressing into bag with vegetables and seal. Place raw chicken in another gallon size ziploc bag and pour in remaining dressing.Marinate for 8-24 hours.Cook pasta according to package directions. Meanwhile, heat grill to medium. Make aluminum foil packets for the vegetables and place marinated vegetables inside, and seal. Grill chicken and vegetables on grill, about 5 minutes per side, or until chicken is no longer pink in the middle.Coursely chop chicken and vegetables. Add to pasta in a large bowl. Combine melted butter and olive oil in a separate bowl and drizzle on top of pasta mixture. Add basil and cheese, and salt and pepper to taste. Serve warm and enjoy!Serves 12-15 GENEROUS portions.Number of Servings: 20Recipe submitted by SparkPeople user CHARITYJOY15.

The nutritional information for Balsamic Chicken and Vegetable Pasta is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 162.9

• Total Fat: 5.8 g
• Cholesterol: 14.9 mg
• Sodium: 158.0 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 3.9 g
• Protein: 8.8 g