1. Mix the Italian seasoning with 1 tsp olive oil and rub over chicken. Refrigerate for 4-24 hours. 2. In a saucepan over medium-low heat add the tomatoes, 2 tsp olive oil, 2 tsp balsamic vinegar, and seasoning as desired. 3. In a large pan bring 6 cups of water to a boil and cook the pasta according the package directions. 4. Allow the tomatoes to simmer for 20 minutes, then add the mixed veggies and continue to simmer for another 10 minutes (I used a frozen blend). 5. Grill the chicken until an internal temp of 165 F is reached (approx. 7 minutes per side). 6. Pour the tomatoes over the pasta and top with a chicken breast. ---------------------------------------------------------------------------
Nutrition
Ingredients
