Tasty Recipes Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos

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Grilled Zucchini, Eggplant and Red Onion Fusilli with Parmesan Cheese with Teriyaki Chicken Tacos

Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.

Ingredients :

• 1 (160 mL) pouch VH(R) Teriyaki Stir-Fry Sauce
• PAM(R) for Grilling
• 8 ounces skinless boneless chicken breast
• 4 (7 inch)s flour tortillas, warmed
• ½ avocado - peeled, pitted and sliced
• ⅓ cup diced cucumber
• 1 green onion, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1 clove garlic, minced
• pinch of salt
• 2 cups shredded purple cabbage
• Lime wedges
• 1 zucchini, sliced lengthwise into strips, about 1/4-inch (5 mm) thick
• 1 small eggplant, sliced into rounds, about 1/2-inch (1 cm) thick
• 1 red onion, sliced into rounds, about 1/2-inch (1 cm) thick
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• PAM(R) Olive Oil
• ½ (375 g) package Catelli Bistro(R) Fusilli
• 1 (540 mL) can Aylmer(R) Accents(R) Garlic and Olive Oil Petite Cut Tomatoes
• ⅓ cup shaved Parmesan cheese

Instructions :

Prep : 10M	Cook : 4 M	Ready in : 1H

Notes :

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