ingredients
6 ounces dried multigrain penne pasta
Nonstick cooking spray
8 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 6 ounce package fresh baby spinach or spinach
1 cup seeded and chopped roma tomatoes (3 medium)
1/4 cup shredded Parmesan cheese (1 ounce)
directions
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add chicken, mushrooms, onion, and garlic; cook for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender, stirring occasionally. Cool slightly.
In an extra-large bowl combine cooked pasta and chicken mixture. For vinaigrette, in a small screw-top jar combine oil, vinegar, basil, salt, and pepper. Cover and shake well.
Pour vinaigrette over pasta mixture; toss gently to coat. Add spinach, tomatoes, and cheese; toss gently to combine.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 374, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 3, carb. (g) 38, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 5, pro. (g) 22, vit. A (IU) 3310.16, vit. C (mg) 20.69, Thiamin (mg) 0.08, Riboflavin (mg) 0.19, Niacin (mg) 7.1, Pyridoxine (Vit. B6) (mg) 0.52, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 0.22, sodium (mg) 371, Potassium (mg) 437, calcium (mg) 148, iron (mg) 3.19, Percent Daily Values are based on a 2,000 calorie diet