Pasta with Grilled Chicken, Tomato and Onion
Preheat grill to medium high.
8 tomato halves, brushed with olive oil
4 thick onion slices, brushed with olive oil
4 chicken breasts with basil/garlic seasoned olive oil.
Grill all until golden brown. Remove to cutting board; drizzle with balsamic vinegar and rough chop together.
12 to 16 ounces penne pasta, cooked
1/4 cup extra virgin olive oil
salt and fresh ground pepper
Drain pasta and add olive oil; gently fold in chicken/vegetable mixture; add curls of Parmesan cheese. Serve on bed of lettuce.