Penne in a Garlic Broth with Grilled Chicken
1/8 to 1/4 cup olive oil
1/2 green pepper
1/2 yellow pepper
1 small zucchini
4 large cloves of garlic
1 small seeded tomato
1/2 small lemon
1 to 2 tablespoons chopped parsley
1 to 2 tablespoons chopped basil
4 boneless chicken breasts
fresh grated Parmesan
Cut the peppers and the zucchini into small dice. Saute the vegetables until almost tender in the olive oil. Add the garlic and saute for 1 minute over low heat. Add the chicken broth and let simmer for a few minutes. Add the juice from the 1/2 lemon.
Flatten the chicken breasts and rub with garlic, salt and pepper and grill. Do not overcook.
Slice up the chicken and add to the broth with the chopped parsley and the basil. Dice the seeded tomato and add to the pot.
Cook and drain penne or choice of pasta. Mix with the broth and serve along with some fresh Parmesan.