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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âMy husband is usually a meat and potatoes guy. But after I made this simple sauteed chicken and penne salad for him, he added it to his list of most-requested dinners.â âJanet Reimer, Armstrong, British Columbia Ingredients:
1/4 cup balsamic vinegar |
1/4 cup prepared pesto |
2 tablespoons olive oil, divided |
1 teaspoon honey |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups uncooked penne pasta |
3 cups sliced fresh mushrooms |
1 large red onion, chopped |
1 small sweet red pepper, julienned |
1 small green pepper, julienned |
3 cups fresh baby spinach |
3 cups cubed cooked chicken breast |
12 cherry tomatoes, halved |
1/2 cup crumbled feta cheese or 1/4 cup grated parmesan cheese |
Directions:
1. In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute the mushrooms, onion and peppers in remaining oil until tender. Stir in the spinach, chicken and tomatoes; cook until spinach is wilted.
3. Drain pasta; place in a large serving bowl. Add the chicken mixture, tomatoes and pesto mixture; toss to coat. Sprinkle with cheese. Yield: 5 servings.
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