Wheat penne with chicken and grilled vegetables

Preheat the oven to 220°C (425°F).

On a baking sheet lined with parchment paper, place the bell peppers, onion, zucchini, eggplant, and garlic. Drizzle with 30 mL (2 tbsp) of olive oil. Season with salt and pepper, then toss well to coat.

Bake for 20 minutes, stirring twice during cooking. Set aside.

Cook the pasta according to the package directions. Drain, reserving 250 mL (1 cup) of the cooking water.

Return the pasta to the pot and add the chicken, grilled vegetables, tomatoes, and basil. Toss well, adding enough of the reserved pasta cooking water to achieve a moist, tender texture.

Serve topped with grated Parmesan cheese.