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1
Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
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2
Spray grill racks with non-stick spray and preheat grill to medium heat.
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3
Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
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4
Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
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5
Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
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6
Grill vegetables for 14-18 minutes or until crisp tender - turning once and brushing frequently.
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7
Grill chicken 15-20 minutes or until chicken is cooked through to 180F - turning once and basting frequently.
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8
Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders - new dressing).
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9
Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
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10
Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately.
