4-5 thin-cut boneless skinless chicken breasts
1 bottle of Newman's Own® Olive Oil & Vinegar dressing
2 zucchini squash
1 red bell pepper
1 yellow bell pepper
1 tbs. olive oil
1 minced garlic clove
3 cups rotini pasta
1 bottle Newman's Own® Lite Sun Dried Tomato Dressing
2 Tbsp freshly chopped basil
2 Tbsp shaved Pecorino Romano cheese
salt and pepper
Place the chicken breasts in a bowl, sprinkle with salt and pepper and cover with dressing. Cover and let marinate 30 minutes to an hour (turning occasionally).
Wash and cut zucchini and bell peppers into slices large enough to grill. Place in a bowl and toss with olive oil and garlic.
Cook pasta until al dente, and drain.
Place chicken breasts and vegetables on grill and cook until done and discard leftover marinade. When cool, cut chicken and vegetable into a large dice and add to pasta. Mix in enough Sun-dried Tomato Dressing to coat. May serve slightly warm or chilled. Sprinkle the top with fresh basil and cheese if desired.