Fresh Veggie Pasta

You may need to seek out a specialty cheese store to locate the bocconcini. These small balls of fresh mozzarella cheese become soft and creamy when tossed with the hot pasta, chicken, and vegetables.

Fresh Veggie Pasta
Servings: 8 Prep 10 mins Cook 7 mins Grill 12 mins


  • 1 pound penne pasta
  • 3 large boneless, skinless chicken breast halves (about 1 pound)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 5 cloves garlic, sliced
  • 1 28 ounce can plum tomatoes in juice, broken up with a spoon
  • 1 medium zucchini, trimmed, quartered lengthwise and sliced
  • 1 medium sweet yellow pepper, cored, seeded and cut into strips
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 pound bocconcini (small fresh mozzarella balls), quartered

Make It

1. Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to medium high. Cook pasta following package directions. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill chicken, about 6 minutes per side until cooked through. Set aside to cool slightly, then cut into thin strips. When pasta is done, drain and toss in a bowl with 2 tablespoons of the oil. Set aside.

2. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium heat. Add garlic; cook 1 minute. Add tomatoes with their juice, zucchini and yellow pepper; cook 3 more minutes. Add vinegar, tomato paste, remaining 1 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 12, chol. (mg): 44, sat. fat (g): 3, carb. (g): 55, fiber (g): 5, pro. (g): 25, sodium (mg): 605, Percent Daily Values are based on a 2,000 calorie diet.