Ingredients

The following ingredients have 4 Servings
  • 1/2 pound penne pasta ((you can use any type))
  • 8 ounces boneless chicken breasts
  • 1 small zucchini, (diced)
  • 1 slice red onion, (then chop after grilling)
  • 1 cup grape tomatoes, (halved)
  • 1 cup haricot verts
  • 2 tablespoons chopped fresh basil
  • 1/3 cup balsamic vinegar
  • 1/3 cup Canola oil
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon black pepper
  • cooking spray

Instruction

  • Start by bringing a pot of water to a boil; then cook the pasta according to package directions. Drain water, run under cold water two or three times and drain water again until the pasta is cool.
  • While the pasta is cooking, you can steam the Haricot verts over a double boiler until they are al dente.
  • You can use a regular outdoor grill, but for the small amount I was making, I used a stovetop grill pan. Spray the pan with cooking spray and heat to high temperature.
  • Season the chicken with salt and pepper; then cook approximately 5-7 minutes until the chicken is cooked through. (Time will depend on the thickness.) Remove the chicken from the pan, allow to cool slightly; then dice into bite sized pieces.
  • Next, add the zucchini, onion slices and Haricot verts to the pan and grill 2-3 minutes per side until the vegetables have slightly softened and have nice grilling marks. Remove, allow to cool slightly; then chop.
  • In a large bowl, add your cooked pasta, chicken, zucchini, onions, tomatoes, haricot verts, basil, vinegar, oil, salt and pepper. Mix well and refrigerate for at least 2 hours; then serve cold.