Grilled Chicken Primavera Penne with Spicy Parmesan Breadcrumbs

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

15 minutes

Calories

393 kcal

Directions

Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook breadcrumbs, 1 tablespoon oil, crushed red pepper and 1/4 teaspoon black pepper over medium-low heat 3 minutes or until golden brown, stirring frequently; remove from heat. Cool slightly; stir in cheese and lemon zest.
Heat large covered saucepot of salted water to a boil over high heat. Add pasta and cook as label directs, adding green beans during last 3 minutes of cooking; drain and return to saucepot. Add spinach, tomatoes, peas and 2 tablespoons oil; toss and cover to keep warm.
In large bowl, toss chicken, squash, salt, and remaining 2 tablespoons oil and 1/4 teaspoon black pepper; place on hot grill rack and cover grill. Cook chicken 8 minutes or until internal temperature reaches 165°, turning once; cook squash 4 minutes or until tender and lightly charred, turning once.
Transfer chicken and squash to cutting board; coarsely chop. Add chicken, squash and any juices remaining on cutting board to saucepot with pasta mixture; toss gently. Makes about 9 cups.
Serve pasta topped with breadcrumb mixture.