12ozboneless skinless chicken breasts, or thighscut into 1 1/2
2red peppers, or yellow bell pepperscut into 1
2 1/2tbspgarlic flavored olive oil
2medium zucchini, or yellow squashcut into 1/4
2tbspbalsamic vinegar
3/4tspSalt
1/4tspfreshly ground black pepper
1/2cupjulienned fresh basil
1tbspsnipped fresh rosemary
freshly grated parmesan cheese, or crumbled goat cheese(optional)
Instructions
Cook pasta according to package directions. Meanwhile, in a 10x15" jelly roll pan or shallow roasting pan, combine chicken and peppers. Drizzle with oil; toss well to coat. Bake in a preheated 475 degree oven 5 minutes; add zucchini and toss well. Continue baking 10 minutes or until chicken is no longer pink and vegetables are tender. Sprinkle with vinegar, salt and pepper; toss well. Drain pasta; add to chicken mixture with basil and rosemary; toss well. Sprinkle with cheese, if desired.
Variation: 12 ounce shelled and deveined uncooked large shrimp may be substituted for chicken. Add with zucchini.