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Worth Every Penne

Total Time

Prep/Total Time: 30 min.

Makes

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

  • 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.

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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