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Worth Every Penne Recipe

Worth Every Penne Recipe photo by Taste of Home

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“My 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.” —Janet Reimer, Armstrong, British Columbia

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Worth Every Penne Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

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

In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions.
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.
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.

Nutritional Facts 1-1/2 cups equals 422 calories, 17 g fat (4 g saturated fat), 75 mg cholesterol, 519 mg sodium, 34 g carbohydrate, 4 g fiber, 35 g protein.

Originally published as Worth Every Penne in Country Woman April/May 2009, p36

Storing Pasta

I store all my pastas in canning jars rather than the opened boxes. The pasta stays fresher, and the jars stack nicely, too, conserving pantry space. When I’m preparing my grocery list, I can see what I need at a glance. —Laurie S., Gettysburg, Pennsylvania

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Worth Every Penne

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Reviewed on Jul. 23, 2012 by Ratlova30

It was a good recipe but won't make again. Tasted like I poured italian dressing over it. Just wasn't worth the effort for me.

Reviewed on Mar. 17, 2012 by Bevvers

Excellent recipe. My version of this recipe was a little different. I used 2 tablespoons of bacon drippings as my recipe called for the addition of 4 slices of sodium reduced bacon. I would keep the bacon but switch up the bacon drippings in my recipe for the olive oil in this version, much healtheir!!