Chicken Margherita w/ Sun-Dried Tomato Vinaigrette

Name: Chicken Margherita w/ Sun-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6
Cuisine: Italian
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

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.

Blue Ribbon Recipe

So yummy! Serve as a main course or as a crostini topping for an amazing appetizer. The Test Kitchen

Rating:

★★★★★ 7 votes5

Comments:

36 Comments

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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

In 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.
While 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.
Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
Add 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.