Penne With Chicken, Spinach, and Tomatoes With Balsamic Vinaigrette

Prep: 10 min., Cook: 20 min., Cool: 10 min.

Yield: Makes 6 servings

Ingredients

• 1  (14.5-ounce) box BARILLA PLUS Penne
• 1  pound  skinned and boned chicken breasts, diced
• 1/2  cup  extra virgin olive oil, divided
• 1/4  cup  balsamic vinegar
• 2  teaspoons  Dijon mustard
• Salt and freshly ground pepper to taste
• 2 1/2  cups  (3 ounces) firmly packed fresh spinach, chopped
• 2 1/2  cups  seeded and chopped fresh tomatoes
• 1/2  cup  thinly sliced red onion
• 1/2  cup  diced yellow bell pepper

Preparation

1. Sauté chicken in 1 tablespoon hot olive oil in a medium skillet 5 to 6 minutes or until done.

2. Whisk together vinegar and mustard in a small bowl. Gradually whisk in 6 tablespoons olive oil until smooth. Season with salt and pepper to taste.

3. Cook pasta according to package directions; drain. Spread pasta in a single layer on a baking sheet. Drizzle with remaining 1 tablespoon olive oil. Let cool 10 minutes.

4. Toss together pasta, chicken, vinegar mixture, spinach, and remaining 3 ingredients in a large bowl. Season with salt and pepper to taste. Serve immediately, or, if desired, cover and chill 1 hour before serving.