Veggie Penne With Oregano-Marinated Grilled Chicken And Sweet Zucchini

3 lb. Barilla Veggie Penne
4 minced garlic cloves
as needed salt
1 cup extra-virgin olive oil
8 cups diced zucchini
2 lb. chicken breasts
as needed black pepper
4 tsp. dried oregano
4 cups chopped yellow onion
1 qt. chicken stock

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. Marinate the chicken with the garlic, oregano, and 1/4 cup oil. Season with salt and pepper and refrigerate for up to one day. Grill the chicken until cooked through and cut it into slices. Set aside.

3. For each serving, to order: Sweat about 2 Tbsp. onion in 1 1/2 tsp. oil until soft. Add 1/4 cup zucchini and saute for 3 minutes. Add 2 Tbsp.stock and reduce until the zucchini is tender.

4. Reheat 2 oz. pasta in simmering water. Drain and add it to the pan with the zucchini. Add 1 oz. chicken and warm through. Season with salt and pepper. Plate with the chicken on top.