Ingredients
3
tablespoons olive oil
1 1/2
teaspoons Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
1
lb boneless skinless chicken breasts
2 1/4
cups uncooked penne pasta (8 oz)
1
pint (2 cups) grape tomatoes, cut in half
8
oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/2
cup shredded Parmesan cheese (2 oz)
1/2
cup chopped fresh Italian (flat-leaf) parsley
Preparation
Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.
