Ingredients

• 3 carrots
• 2 medium yellow squash
• 1 medium zucchini
• 1 red bell pepper
• ½ cup water
• 8 oz presliced mushrooms
• 4 boneless, skinless chicken breasts (2 ¼ lb)
• ¾ teaspoon seasoned salt
• ¼ cup olive oil
• 2 tablespoons butter
• 8 oz farfalle (bowtie) pasta

Prep

• Preheat grill. Bring water to boil for pasta.
• Peel carrots; cut all vegetables into ¼-inch strips.

Steps

1. Place carrots and water in large sauté pan; cook on high 2–3 minutes or until just beginning to soften. Drain.
2. Season chicken on both sides with seasoned salt and place on grill; grill 5–7 minutes on each side and until chicken is 165°F. Meanwhile, return sauté pan to medium-high heat.
3. Place oil and butter in pan, then add mushrooms and carrots; cook and stir 2–3 minutes. Stir in remaining vegetables; cook and stir 10 minutes. Meanwhile, cook and drain pasta following package instructions (for al dente).
4. Place pasta on serving plates; top with vegetable mixture and then chicken. Serve.

Ingredients

• 1 (10-oz) bag romaine salad blend
• ⅓ cup Caesar salad dressing
• ½ cup seasoned croutons
• ¼ cup grated Parmesan cheese

Steps

1. Place romaine in salad bowl; add dressing and toss.
2. Top with croutons and cheese. Serve.