Tender penne noodles and juicy seasoned chicken tossed with red peppers, sundried tomatoes, sharp white cheese, and a rich and creamy parmesan dressing!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:6servings
Ingredients
1-2boneless skinless chicken breasts, pounded to even thickness
salt and pepper to taste
1-2teaspoonsItalian seasoning , (1 teaspoon per chicken breast)
2cupsdry penne pasta, regular or whole wheat
4cupsbaby spinach , or similar dark greens
112-ounce jarroasted red peppers, drained and chopped
1cupdiced white cheese , (smoked mozzarella, sharp white cheddar, creamy havarti, etc)
Dressing
¼cupshredded parmesan cheese
¼cupfresh parsley
¼cupfat free plain greek yogurt
¼cupmayo , (I used light)
1tablespoonminced garlic
salt and pepper to taste, (I used about 1 teaspoon salt and ½ teaspoon pepper)
Instructions
Place penne in a medium sauce pan. Cover noodles with water. Bring to a boil and cook until fork-tender. Drain and set aside.
Season chicken on both sides with salt, pepper, and Italian seasoning. Cook in an oiled pan or skillet over medium heat 4-5 minutes on each side until cooked through. Transfer to a cutting board and chop into 1 inch pieces.
In a large bowl toss together penne, chicken, spinach, red peppers, sundried tomatoes, and cheese.
Combine all dressing ingredients in a blender or food processor. Pulse until smooth. Pour dressing over salad ingredients, toss to combine, and serve.
Notes
Prepare in advance, cover tightly, and store in fridge up to 24 hours before serving.