Pasta with Grilled Marinated Chicken and Vegetables

Submitted by Steph Cooper

PASTA WITH GRILLED MARINATED CHICKEN AND VEGETABLES
4 skinless chicken breasts
16 oz. pkg. penne pasta
3/4 cup Italian dressing
2 med. Japanese eggplants, cut in half lengthwise
1 lg. red bell pepper, quartered
1 med. zucchini, cut in half lengthwise
5 mushrooms
1 med. yellow squash, cut in half lengthwise
1 med. onion, cut in 1/2 in. thick rings
1/2 cup Parmesan cheese, shredded
1/3 cup slivered fresh basil
leave ssalt and pepper to taste

Rinse frozen chicken under cold water to remove ice glaze. Pat dry. Marinate chicken and veggies separately in 1/4 cup each Italian dressing, refrigerate overnight. Cook pasta. Drain, place in large bowl and toss with 1/4 cup Italian dressing. Grill vegetables and chicken at medium heat until done. Vegetables should be slightly charred, but still tender. Brush chicken and vegetables with marinade while grilling. (Mushrooms may be skewered on bamboo stick for easier grilling.) Cut chicken and veggies in 1 in. chunks. Toss with pasta, cheese, and basil. Season with salt and pepper. Add more dressing is desired. May be served warm or cold. Serves 4-6.