Mediterranean Chicken with Penne Pasta
This dish explodes with flavor

6 oz. penne, bow tie or ziti pasta
12 oz. boneless, skinless chicken breasts cut into 1 1/2" chunks
1 red bell pepper, cut into 1" chunks
1 yellow bell pepper, cut into 1" chunks
2 1/2 tbsp. garlic-flavored olive oil
1 medium zucchini, cut into 1/4" slices
1 medium yellow summer squash, cut into 1/4" slices
2 tbsp. white balsamic vinegar
3/4 tsp. salt
1/4 tsp. coarse ground black pepper
1 (2/3 oz.) pkg. fresh basil cut into julienne strips (1/2 cup)
- freshly shredded Parmesan cheese or crumbled goat cheese (optional)

Cook pasta according to pkg. directions. Meanwhile, in 10 x 15" jellyroll pan or shallow roasting pan, combine chicken and peppers. Drizzle with oil; toss well to coat. Bake in a preheated 475° oven 5 min.; add zucchini and squash and toss well. Continue baking until chicken is no longer pink and vegetables are tender (7-10 min.). Sprinkle with vinegar, salt and pepper; toss well.
Drain pasta; add to chicken mixture with basil; toss well. Sprinkle with cheese, if desired.