Fresh Veggie Pasta

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

Lightly coat grill rack or grill pan with nonstick cooking spray. Heat grill or grill pan to medium high.l Cook pasta following package directions. Season chicken with salt and 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 bowl with 2 Tbsp of the oil. Set aside.

Heat remaining 2 Tbsp oil in a 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. Salt and pepper; cook 3 minutes. Stir in chicken and heat through. Remove from heat. Toss sauce with pasta, basil and mozzarella and serve.

Family Circle Magazine recipe