Chicken Penne Salad with Creamy Parmesan Dressing
Tender penne noodles and juicy seasoned chicken tossed with red peppers, sundried tomatoes, sharp white cheese, and a rich and creamy parmesan dressing!
Servings:6 servings
Ingredients
- 1-2 boneless skinless chicken breasts, pounded to even thickness
- salt and pepper to taste
- 1-2 teaspoons Italian seasoning , (1 teaspoon per chicken breast)
- 2 cups dry penne pasta, regular or whole wheat
- 4 cups baby spinach , or similar dark greens
- 1 12-ounce jar roasted red peppers, drained and chopped
- 1 7-ounce jar sun dried tomatoes , (about ⅔-1 cup), chopped
- 1 cup diced white cheese , (smoked mozzarella, sharp white cheddar, creamy havarti, etc)
Dressing
- ¼ cup shredded parmesan cheese
- ¼ cup fresh parsley
- ¼ cup fat free plain greek yogurt
- ¼ cup mayo , (I used light)
- 1 tablespoon minced 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.
Nutrition
Calories: 314 kcal, Carbohydrates: 31 g, Protein: 16 g, Fat: 14 g, Saturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 35 mg, Sodium: 288 mg, Potassium: 316 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 2274 IU, Vitamin C: 10 mg, Calcium: 192 mg, Iron: 2 mg