Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 3 tablespoons of Gettysburg Olive Oil Co. balsamic vinegar from Modena, Italy
• 2 tablespoons Gettysburg Olive Oil Co Tuscan Herb olive oil
• Salt and black pepper to taste
• Spinach fettuccine
• Fresh basil, chopped (for garnish)
• 2 tablespoons grated Parmesan cheese (optional)

Directions:

Preheat oven to 400°F. Line a baking tray with parchment paper.

In a large bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper. Spread evenly on the tray. Roast for 20–25 minutes, until tender and slightly charred.

While veggies roast, bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.

Season chicken breasts with salt and pepper. Grill on a stovetop grill pan or outdoor grill over medium heat for 5–6 minutes per side, or until fully cooked and juices run clear. Let rest, then slice thinly.

In a large bowl, combine roasted vegetables and cooked pasta. Toss to coat.

Serve topped with grilled chicken slices, fresh basil, and a sprinkle of Parmesan if using.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 390 kcal | Servings: 4 servings