Print Options

Back to Worth Every Penne >

Include these items:

Select reviews >

Taste of Home Logo

Worth Every Penne

 Worth Every Penne
“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
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

2 of 2

Worth Every Penne (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.