Ingredients:
1 ½ cups Linguini- or other Cooked Pasta
3 to 5 oz Boneless Chicken Breast
3 fluid oz. Extra Virgin Olive Oil
5 oz. Assorted Vegetables, including:
• Asparagus Spears
• Yellow Squash
• Zucchini
• Eggplant
• Red Bell Pepper
• Portobello Mushroom
Seasoning Salt & Pepper to taste
½ cup Atlanta Bread Company Poblano Corn Chowder
Directions:
Light grill.
Wash and cut Vegetables.
Season chicken with seasoning salt and pepper.
Oil the cut vegetables.
Grill chicken until cooked through.
Grill vegetables until brown.
Cook pasta in salted water until al dente.
Slice chicken breast into strips.
Place pasta on plate, lay vegetables and chicken breast on top of pasta.
Top entrée with Atlanta Bread Company Poblano Corn Chowder.
