Grilled Chicken and Vegetable Pasta

Ingredients

• Whole wheat penne pasta 3/4 cup cooked
• Grilled chicken breast 5 oz
• Zucchini 1/2 cup grilled
• Cherry tomatoes 1/2 cup
• Olive oil 1 tsp

Method

1. Prepare the pasta. Bring a medium pot of salted water to a boil. Add whole wheat penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
   Tip: Add a pinch of salt to the boiling water to enhance pasta flavor.
2. Grill the chicken breast. Preheat a grill pan or outdoor grill over medium-high heat. Season the 5 oz chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes on each side until fully cooked (internal temperature 165°F/74°C). Remove from heat and let rest for 5 minutes, then slice into strips.
   Tip: Letting the chicken rest keeps it juicy and tender.
3. Grill the zucchini. Slice zucchini into 1/4 inch thick rounds. Lightly brush with olive oil and season with salt. Grill on the same grill or pan for 2-3 minutes per side until tender and slightly charred.
   Tip: Use tongs to flip zucchini gently to avoid breaking the slices.
4. Prepare the cherry tomatoes. Rinse the cherry tomatoes and cut them in half. No cooking needed as they add fresh flavor and texture.
   Tip: Use ripe tomatoes for the best sweetness.
5. Combine all ingredients. In a large bowl, combine the cooked pasta, grilled chicken slices, grilled zucchini, and cherry tomatoes. Drizzle 1 teaspoon of olive oil over the mixture and gently toss to coat everything evenly.
   Tip: Toss gently to avoid breaking the grilled vegetables.
6. Serve. Divide the pasta and grilled chicken mixture evenly onto two plates. Serve warm and enjoy your balanced, delicious meal.
   Tip: Add freshly ground black pepper or a sprinkle of fresh herbs like basil if desired.

Pro tips

• Cook pasta just until al dente to avoid mushy texture when combined with warm ingredients.
• Rest grilled chicken before slicing to retain juices and tenderness.