Worth Every Penne
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
“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
Ingredients
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1/4 cup balsamic vinegar
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1/4 cup prepared pesto
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2 tablespoons olive oil, divided
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1 teaspoon honey
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups uncooked penne pasta
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3 cups sliced fresh mushrooms
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1 large red onion, chopped
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1 small sweet red pepper, julienned
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1 small green pepper, julienned
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3 cups fresh baby spinach
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3 cups cubed cooked chicken breast
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12 cherry tomatoes, halved
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1/2 cup crumbled feta cheese or 1/4 cup grated Parmesan cheese
Directions
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1.
In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions.
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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.
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3.
Drain pasta; place in a large serving bowl. Add the chicken mixture, tomatoes and pesto mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 422 calories, 17g fat (4g saturated fat), 75mg cholesterol, 519mg sodium, 34g carbohydrate (8g sugars, 4g fiber), 35g protein.
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