Real Recipes From Real Home Cooks ®

chicken margherita w/ sun-dried tomato vinaigrette

(7 ratings)
Blue Ribbon Recipe by
Jennifer Bass
Richmond, KY

You can experiment with this delicious ensemble with different flavors, such as balsamic and even marinara sauce. It is a really versatile recipe and is very comforting.

Blue Ribbon Recipe

A flavor-packed and healthy meal for summer. It's filled with mushrooms, sausage, cherry tomatoes, and roasted red peppers. When mixed with a bit of pasta water and sun-dried tomato vinaigrette, all the veggies become a sauce that's delicious over pasta. Slices of grilled chicken breasts are mixed in for a delicious and light summer dinner. Any type of penne pasta can be used for serving such as whole wheat, chickpea, red lentil, buckwheat, etc. Leave out the grilled chicken and the veggie mixture on top of pieces of crostini would be an amazing appetizer.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 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 (12 oz)
  • 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 (16 oz)
  • 2 oz
    shredded mozzarella cheese
  • 1 tsp
    dried basil

How To Make chicken margherita w/ sun-dried tomato vinaigrette

  • Sauteeing mushrooms.
    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.
  • Cooking penne in boiling water.
    While mushrooms are sauteing, start a large pot of water and bring it to a boil. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
  • Slicing cherry tomatoes in half.
    Slice the cherry tomatoes in half and sprinkle just a little salt over them.
  • Adding spinach to the sauteed mushrooms.
    Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
  • Garlic and roasted red peppers added to the mushrooms.
    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.
  • Grilled chicken and basil added to the skillet.
    Once most of the water has evaporated, add the grilled chicken and basil. Simmer for about 7 minutes.
  • Sun-dried tomato vinaigrette and mozzarella cheese mixed into skillet.
    Add vinaigrette and mozzarella cheese. Stir until the cheese has melted.
  • Tomatoes added to the skillet.
    Add the tomatoes.
  • Lid placed on skillet while ingredients continue to cook.
    Cover the skillet. Simmer for approximately 5 minutes.
  • Chicken Margarita With Sun-Dried Tomato Vinaigrette ready to serve.
    Serve warm over pasta.