Pasta Primavera with Chicken

INGREDIENTS:
8 oz penne pasta
1 package chicken tenderloins cut to slightly larger than bite sized pieces
2 teaspoons lemon pepper
2 1/4 teaspoons salt, divided
2 teaspoons garlic powder
1 yellow squash, chopped to bite sized pieces
1 zucchini, chopped to bite sized pieces
1 bag of carrots, green beans, peppers, trimmed to 1 inch pieces
1/4 cup, 2 Tablespoons olive oil, divided
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon lemon juice
1 Tablespoon Italian seasoning
1 Tablespoon butter
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh parsley
3 Tablespoons balsamic vinegar
Parmesan cheese, to taste

DIRECTIONS:
1 - Season chicken with lemon pepper, 2 teaspoons salt, and garlic powder. Use gallon size ziploc bag to cover the chicken in the seasoning. Put the chicken into the fridge until needed.
2 - Preheat oven to 450 degrees and line baking sheet with aluminum foil
3 - Bring water to a boil for the pasta and cook as directed on package. Pasta will be reheated with the chicken so it is not a problem if the pasta is done well before the chicken and veggies.
4 - Toss vegetables with 2 Tablespoons olive oil, 1/4 teaspoon salt, pepper, lemon juice and Italian seasoning. Arrange vegetables on the baking sheet and roast for 15 minutes or until tender.
5 - Heat 2 Tablespoons olive oil and butter in a large skillet over medium high heat. Add chicken and brown for about 5 minutes. Add garlic and lower heat to medium and cook until chicken is no longer pink. I cut the pieces of chicken in half while cooking to verify doneness and get the chicken into bite sized pieces.
6 - Mix in cooked pasta, lemon zest, basil, parsley & balsamic vinegar. Gently toss & cook until heated through.
7 - Remove from heat and transfer to a large bowl. Toss with vegetables and garnish with Parmesan cheese to serve.

THOUGHTS:
I got a friend who hate vegetables to eat vegetables with this dish. The garlic salt and the balsamic make a very tasty combination.

Dad's Balsamic Raspberry Sauce

INGREDIENTS:
1 jar Polaner All Fruit Seedless Raspberry spread
1/4 cup balsamic vinegar
1/4+ Dijon mustard

DIRECTIONS:
1 - Combine all ingredients in sauce pan
2 - Heat & stir until smooth
3 - Serve warm

THOUGHTS:
My dad made this to go with pepper encrusted pork tenderloin for Christmas and it was amazing. I can't wait to make it for my friends!