MEDITERRANEAN ROAST CHICKEN WITH PENNE PASTA

6 ounces penne (rigate) flavored or plain, uncooked or bow tie or ziti pasta
12 ounces skinless boneless chicken breast or thighs, cut into 1 1/2-inch chunks*
2 red or yellow bell peppers or 1 of each color, cut into 1-inch chunks
2 1/2 Tablespoons garlic infused olive oil
2 medium zucchini or yellow squash or 1 of each color, cut into 1/4-inch slices
2 Tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
1 Tablespoon chopped fresh rosemary or 1 Tablespoon rosemary infused olive oil
Freshly grated Parmesan cheese or crumbled goat cheese (optional)

Heat oven to 475 degrees F.

Cook pasta according to package directions.

Meanwhile, in a 15x10-inch jelly roll pan or shallow roasting pan, combine chicken and bell peppers. Drizzle with oil; toss well to coat.

Bake 5 minutes.

Add zucchini and toss well. Continue baking 10 minutes or until chicken is cooked through and vegetables are tender.

Sprinkle with vinegar, salt and pepper; toss well.

Drain pasta; add to chicken mixture with basil and rosemary; toss well. Sprinkle with cheese, if desired.

VARIATION:
*12 ounces peeled and deveined uncooked large shrimp may be substituted for chicken. Add to roasting pan with zucchini.

Servings: 4
Source: Byerly's