CHICKEN PENNE SALAD WITH CREAMY PARMESAN DRESSING

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • salad
  • 1-2 boneless skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • 1-2 teaspoons Italian seasoning (1 tsp 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 sundried tomatoes (about ⅔-1 cup), chopped
  • 1 cup diced white cheese (smoked mozzarella, sharp white cheddar, creamy havarti, etc)
  • dressing
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fat free plain greek yogurt
  • 1/4 cup mayo (I used light)
  • 3 teaspoons minced garlic
  • salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper)

Directions

  1. Place penne in a medium sauce pan. Cover noodles with water. Bring to a boil and cook until fork-tender. Drain and set aside.

  2. 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.

  3. In a large bowl toss together penne, chicken, spinach, red peppers, sundried tomatoes, and cheese.

  4. Combine all dressing ingredients in a blender or food processor. Pulse until smooth. Pour dressing over salad ingredients, toss to combine, and serve.

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