Mediterranean Chicken Penne Pasta

Mediterranean Chicken with Penne Pasta

This dish explodes with flavor.
Servings 4
Prep Time


  • 6 oz penne, bow tie, or ziti pasta
  • 12 oz boneless skinless chicken breasts, or thighs cut into 1 1/2
  • 2 red peppers, or yellow bell peppers cut into 1
  • 2 1/2 tbsp garlic flavored olive oil
  • 2 medium zucchini, or yellow squash cut into 1/4
  • 2 tbsp balsamic vinegar
  • 3/4 tsp Salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup julienned fresh basil
  • 1 tbsp snipped fresh rosemary
  • freshly grated parmesan cheese, or crumbled goat cheese (optional)


  1. 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.
  2. Variation: 12 ounce shelled and deveined uncooked large shrimp may be substituted for chicken. Add with zucchini.