Shelly's Recipe

Fusilli with Grilled Chicken and Vegetables

Category: Pasta - Chicken

1/4 cup lemon juice
1/4 cup olive oil
4 tablespoons chopped fresh basil, divided
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless skinless chicken breast halves
1 medium zucchini, halved lengthwise
4 oz. fusilli or any spiral or tube-shaped pasta
1/2 cup cherry or grape tomatoes, halved

1. Heat grill. Whisk lemon juice, oil, 2 tablespoons of the basil, garlic, salt and pepper in small bowl. Brush chicken and zucchini with 2 tablespoons of the lemon mixture.

2. Grill, covered, over medium heat or coals 8 to 10 minutes or until chicken is no longer pink in center and zucchini is crisp-tender, turning once. Remove chicken and zucchini. Cover loosely with foil; let stand 5 minutes before chopping into bite-size pieces.

3. Meanwhile, cook pasta according to package directions. Drain; return to pot. Toss with remaining lemon mixture, chicken, zucchini, tomatoes and remaining 2 tablespoons basil. Serve warm or at room temperature.

2 (2 1/2-cup) servings