Chicken Margherita w/ Sun-Dried Tomato Vinaigrette

By Jennifer Bass
@jenniebug1978

This delicious ensemble can be experimented with different flavors such as Balsamic and even marinara sauce. It is a really versatile recipe and is very comforting on those cool fall/winter nights.

Rating:

★★★★★ 7 votes

Comments:

36 Comments

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.

Ingredients

8 oz: package of sliced baby portobello mushrooms
1 pkg: frozen spinach, thawed, and drained of any excess water
1 pt: cherry tomatoes, halved
1 large: roasted red pepper, sliced julienne
3 clove: roasted garlic, minced
1 large: chicken breast, grilled and sliced
1 c: sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
: salt & pepper
1 box: whole wheat penne pasta
2 oz: shredded mozzarella cheese
1 tsp: dried basil

How to Make Chicken Margherita w/ Sun-Dried Tomato Vinaigrette

Step-by-Step

1In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
2While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
3Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
4Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
5Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
6Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
7Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.