Grilled Zucchini, Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos Recipe

Ingredients For Grilled Zucchini, Eggplant And Red Onion Fusilli With Parmesan Cheese With Teriyaki Chicken Tacos Recipe

• 1 Pouch vh teriyaki stir fry sauce
• Pam for grilling
• 8 ounce Skinless boneless chicken breast
• 4 Flour Tortillas, Warmed
• 0.5 Avocado peeled, pitted and sliced
• 0.33333333333333326 cup Diced cucumber
• 1 Green Onion, Finely Chopped
• 2 tablespoon Mayonnaise
• 1 tablespoon Lime juice
• 1 Clove Garlic, Minced
• pinch Salt
• 2 cup Shredded purple cabbage
• Lime wedges
• 1 inch Zucchini, sliced lengthwise into strips, about 1/4 thick
• 1 inch Small eggplant, sliced into rounds, about 1/2 thick
• 1 inch Red onion, sliced into rounds, about 1/2 thick
• 0.25 teaspoon Salt
• 0.25 teaspoon Freshly ground pepper
• Pam olive oil
• 0.5 Package catelli bistro fusilli
• 1 can Aylmer accents garlic and olive oil petite cut tomatoes