Chicken Margherita w/ Sun-Dried Tomato Vinaigrette
By
Jennifer Bass
@jenniebug1978
1
Blue Ribbon Recipe
So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.
The Test Kitchen
★★★★★ 7 votes5
Ingredients
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8 ozpackage of sliced baby portobello mushrooms
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1 pkgfrozen spinach, thawed, and drained of any excess water
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1 ptcherry tomatoes, halved
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1 largeroasted red pepper, sliced julienne
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3 cloveroasted garlic, minced
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1 largechicken breast, grilled and sliced
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1 csun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
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·salt & pepper
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1 boxwhole wheat penne pasta
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2 ozshredded mozzarella cheese
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1 tspdried basil
How to Make Chicken Margherita w/ Sun-Dried Tomato Vinaigrette
- 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.