Here is a quick, delicious dinner that I was able to make from many things I already had in my fridge. In fact, we were going away for a few days and I chose this recipe just to use up what we had.
Italian Grilled Chicken and Vegetable Pasta
I love the colors in this dish.
I actually used boneless chicken thighs.
Cooking the chicken.
A great dish to give you the tastes of summer (even if it isn’t).
Italian Grilled Chicken & Vegetable Pasta
Ingredients:
4 Market Day ChicNSteakes (small boneless, skinless chicken breasts)
4 oz portabella mushroom slices
1 red bell pepper
1 yellow bell pepper
1 medium zucchini, halved
1 medium onion, halved
1/4 cup olive oil
2 Tbsp balsamic vinegar
Italian Spices
Directions:
1. Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely: shake to coat.
2. Remove chicken and vegetables from bag, discard marinade. Grill chicken and vegetables over medium coals 5-6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
3. Cool slightly; cut chicken & vegetables into strips. Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Time Saving Tip: Substitute 1/2 cup prepared Italian Salad Dressing for olive oil, vinegar and spices. Continue as directed above.
Source: http://wegottaeat.com/nicki.scheck/recipes/italian-grilled-chicken-vegetable-pasta
Rantings of an Amateur Chef 
Hi Chef, You’ve inspired me for a caravan dinner party. What’s in the tall plastic container with the red top? I can’t figure it out and I’m curious. Thanks for the helpful post. Bronwyn
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Sorry about that – garlic powder.
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This looks quite delicious. Too bad I can’t grill where I live. Maybe I should invest in a George Foreman
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