Chicken Penne with Grilled Vegetables and Feta Cheese - Crisco®

Ingredients

• 1/2 lb (250 g) penne pasta, cooked al dente, drained
• 1/3 C. (75 mL) Crisco® Pure Canola Oil, divided
• 3 Tbsp. (45 mL) balsamic vinegar
• 2 boneless, skinless chicken breasts
• 1 tsp. (5 mL) chopped garlic
• 14 1/2 oz (405 g) canned diced tomatoes, drained
• 1/3 C. (75 mL) sliced black olives
• 1 zucchini, cut into 4 slices, lengthwise
• 1 red bell pepper, seeded and cut into quarters
• 1 yellow pepper, seeded and cut into quarters
• 2 portabella mushroom caps, cut into quarters
• salt and freshly ground black pepper, to taste
• 4 oz (125 g) crumbled feta cheese
• chopped fresh parsley for garnish