Ingredients
- 3 tablespoons olive oil
- 1½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb boneless skinless chicken breasts
- 2¼ cups uncooked penne pasta (8 oz)
- 1 pint (2 cups) grape tomatoes, cut in half
- 8 oz fresh mozzarella cheese, cut into ½-inch cubes
- ½ cup shredded Parmesan cheese (2 oz)
- ½ cup chopped fresh Italian (flat-leaf) parsley
Directions
- 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.