| | Directions | | In a large, resealable "Ziploc" bag, combine olive oil, balsamic vinegar, sugar, garlic, oregano, rosemary, pepper and salt. Squeeze bag to combine. Add the chicken, zucchini, broccoli and onion to bag. Seal bag securely and shake to coat. Heat grill to medium heat. Grease 9x13" grill pan and place on grill. (Can use disposable foil pan and poke holes in the bottom of it with a fork.) Empty bag into pan. Stir often, until chicken is cooked through and vegetables are tender. Dump tomatoes into pan, stirring just until warmed. Remove from grill. Toss with hot cooked pasta. Serve topped with Parmesan cheese. |
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| Ingredients | | - |  | 1/2 cup olive oil |
| - | | 4 tablespoons balsamic vinegar |
| - | | 2 tablespoons sugar |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon oregano |
| - | | 1 teaspoon rosemary |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon salt |
| - | | 4 boneless, skinless chicken breasts, cut inch chunks |
| - | | 1 Zucchini, sliced (medium) |
| - | | 1 package frozen broccoli florets or fresh broccoli, cut inch pieces (small bag) |
| - | | 1 onion, cut up (small) |
| - | | 2 tomatoes, diced (medium) |
| - | | 8 ounces angel hair pasta, cooked and drained |
| - | | Parmesan cheese, shredded |
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