chicken margherita w/ sun-dried tomato vinaigrette

Name: Chicken Margherita w/ Sun-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) package of sliced baby portobello mushrooms; 1 package(s) frozen spinach, thawed, and drained of any excess water (12 oz); 1 pint(s) cherry tomatoes, halved; 1 large roasted red pepper, sliced julienne; 3 clove(s) roasted garlic, minced; 1 large chicken breast, grilled and sliced; 1 cup(s) sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette); - salt & pepper; 1 box(es) whole wheat penne pasta (16 oz); 2 ounce(s) shredded mozzarella cheese; 1 teaspoon(s) dried basil

(7 RATINGS)

3.87K Pinches 14 Photos

Jennifer Bass

Richmond, KY

Updated on Mar 6, 2023

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.

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Chicken Margherita With Sun-Dried Tomato Vinaigrette over penne.

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

prep time 15 Min

cook time 25 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

8 ounces package of sliced baby portobello mushrooms
1 package frozen spinach, thawed, and drained of any excess water (12 oz)
1 pint cherry tomatoes, halved
1 large roasted red pepper, sliced julienne
3 cloves roasted garlic, minced
1 large chicken breast, grilled and sliced
1 cup sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
- salt & pepper
1 box whole wheat penne pasta (16 oz)
2 ounces shredded mozzarella cheese
1 teaspoon dried basil

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

Step 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.

Step 2

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.
Step 3

Slice the cherry tomatoes in half and sprinkle just a little salt over them.
Step 4

Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
Step 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.
Step 6

Once most of the water has evaporated, add the grilled chicken and basil. Simmer for about 7 minutes.
Step 7

Add vinaigrette and mozzarella cheese. Stir until the cheese has melted.
Step 8

Add the tomatoes.
Step 9

Cover the skillet. Simmer for approximately 5 minutes.
Step 10

Serve warm over pasta.
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