Pasta with Oven-roasted Vegetables and Avocado

Ingredients

• zucchini

  cut in half lengthwise and sliced
  3 medium
• red onion

  sliced into crescents
  1 medium
• leek (white part only) thinly sliced

  rings separated
  1 unit
• red bell pepper cut into 1 inch pieces
  1 medium
• yellow bell pepper cut into 1 inch pieces
  1 medium
• Chinese eggplant

  cut in half lengthwise and sliced
  1 unit
• balsamic vinegar

  divided
  3 tbsp
• olive oil
  1 tbsp
• cloves garlic

  finely chopped
  5 medium
• salt
  1 tsp
• ground black pepper
  1 tsp
• uncooked penne pasta

  cooked according to package directions
  8 oz
• boneless

  skinless chicken, cooked and cut into cubes
  ½ pound
• salt-reduced

  fat free chicken broth
  ½ cup
• chopped

  fresh basil leaves
  1 tbsp
• ripe large genuine California avocado

  seeded, peeled and cut into 16 slices
  1 unit
• garnish: fresh basil leaves
  1 unit