Chicken Parmesan Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Penne pasta, Italian-breaded chicken slices, fresh mozzarella, grape tomatoes and kalamata olives dressed in a saucy tomato vinaigrette and topped with shredded Parmesan cheese. The recipe calls for packaged fully-cooked breaded chicken, but if you have the time I'd suggest preparing them fresh-Italian Breaded Chicken Breasts looks like a good choice. You can even cut the chicken into slices before breading them. (Don't forget to add the oregano!) This pasta salad is hearty enough for dinner with a side of garlic bread. Recipe is adapted from Woman's World magazine. Ingredients:
8 ounces penne pasta |
1 teaspoon dried oregano |
1 (12 ounce) package italian breaded chicken cutlets (fully cooked) |
1/2 cup bottled olive oil-and-vinegar dressing (good quality, like newman's own) |
1/4 cup pizza sauce |
1/4 teaspoon salt |
1 1/2 cups grape tomatoes, halved (7 oz.) |
8 ounces bocconcini, halved (mini mozzarella balls) |
1/2 cup fresh basil leaf, sliced |
1/3 cup pitted kalamata olive, halved |
1/4 cup shredded parmesan cheese (more, if you wish) |
Directions:
1. Cook pasta to al dente according to package directions.
2. Preheat oven to 425°F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices.
3. In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.
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