Chicken Garden Vegetable Penne

Ingredients

• 2 limes
• 1 teaspoon lime zest
• 1 clove garlic, crushed
• 2 tablespoons salad oil
• 4 teaspoons fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• salt and pepper
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 8 ounces boneless skinless chicken breasts
• 1 lb penne pasta, cooked
• 1 red pepper, julienned
• 1 yellow pepper, julienned
• 1 green pepper, julienned
• 1 carrot, peeled and julianned
• 1/4 cup frozen green pea
• 1/4 cup frozen sweet corn
• 2 teaspoons fresh basil, chopped
• 2 teaspoons fresh parmesan cheese, grated

Directions

1. 1

   Mix together the juice of 1 lime, 1 teaspoon of lime zest, 1 garlic clove, crushed, 2 Tablespoons salad oil, 2 teaspoons fresh cilantro, chopped and salt and pepper to taste.

2. 2

   Marinate chicken breast for two hours in the refrigerator.

3. 3

   Place the chicken breast in a pan and cook over medium-high heat for 3 minutes on each side.

4. 4

   Remove from pan, cool and slice.

5. 5

   combine the chicken with the cooked penne, red, green, and yellow pepper, carrot, peas, and corn.

6. 6

   In a seperate bowl, combine 3 Tablespoons of olive oil, juice of one lime, 2 teaspoons of cilantro, 2 teaspoons of red wine vinegar, and salt and pepper to taste.

7. 7

   Pour over penne mixture and toss.

8. 8

   Sprinkle with the basil, parmesan cheese and pine nuts to finish.