750 ml cut-up chicken 3 cup
150 ml caesar dressing 2/3 cup
1 medium red bell pepper, diced
2 medium zucchini, diced
1 medium onion, cut into wedges
750 ml small shell pasta 3 cup
salt & pepper to taste
Place chicken pieces in shallow glass or plastic dish. Pour 1/3 cup (75 ml) dressing over chicken; turn chicken to coat with dressing. Cover dish and refrigerate; turning chicken occasionally, at least 30 minutes but no longer than 24 hours.
Heat BBQ grill. Remove chicken from dressing; reserve dressing. Grill chicken, skin sides up, 4 to 5 inches from medium heat for 15 to 20 minutes; turn. Grill 20 to 40 minutes longer, turning and brushing 2 or 3 times with dressing, until juice of chicken no longer runs pink.
Meanwhile, thread bell pepper, zucchini and onion alternately on each of four 10 inch (25 cm) metal skewers, leaving space between each piece. Brush with remaining 1/3 cup (75 ml) dressing. Add vegetables to grill; cover and grill 15 to 20 minutes, turning and brushing twice with dressing, until vegetables are tender-crisp. Discard any remaining dressing. While chicken and vegetables are grilling; cook and drain pasta as directed on package. Remove vegetables from skewers. Toss vegetables and pasta together. Sprinkle with salt and pepper. Serve with chicken.
Serves 6