Ingredients
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1 (16 oz) box whole-wheat penne
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1 1/2 lbs boneless skinless chicken breasts
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1 (12 oz) pkg Nature's Promise® Organic Fresh Vegetables Pepper Medley
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1 zucchini
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1 small eggplant
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1 cup fresh parsley
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1/2 cup walnuts
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2 cloves garlic
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1/2 cup grated Parmesan cheese
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1/3 cup olive oil
Steps
1
Preheat oven to 425°F. Cook the penne according to package directions. Slice the zucchini and chop the eggplant. On a large baking sheet, toss the peppers, zucchini, and eggplant with 1 tbsp olive oil. Season with salt (in moderation) and roast 15 min., until vegetables are almost tender.
2
Cut the chicken breasts in half lengthwise by holding breast flat with palm and cutting parallel to hand to form two thin cutlets. Heat a large grill pan on medium-high. Brush chicken with 1 tbsp olive oil and season with salt (in moderation) and pepper. Grill chicken 3 min. per side, until cooked through.
3
In a food processor, pulse parsley, walnuts, garlic and parmesan until finely chopped. With processor running, drizzle in oil. Season with salt (in moderation). Toss with cooked penne and roasted vegetables. Serve with chicken.
