chicken margherita w/ sun-dried tomato vinaigrette

★★★★★ 7 Reviews
jenniebug1978 avatar
By Jennifer Bass
from Richmond, KY

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 @kitchencrew
★★★★★ 7 Reviews
serves 4-6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For chicken margherita w/ sun-dried tomato vinaigrette

  • 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 lg
    roasted red pepper, sliced julienne
  • 3 clove
    roasted garlic, minced
  • 1 lg
    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

  • 1
    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.
  • 2
    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.
  • 3
    Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
  • 4
    Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
  • 5
    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.
  • 6
    Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
  • 7
    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.
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