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Italian Chicken and Vegetables Over Angel Hair Pasta

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May 5, 2015

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

  • 8 oz. (250 g) dry whole grain penne pasta
  • ¼ cup (50 mL) bottled Italian salad dressing
  • 2 Tbsp. (30 mL) balsamic vinegar
  • 2 tsp. (10 mL) honey
  • ¼ tsp. (1 mL) crushed red pepper flakes (optional)
  • 2 Tbsp. (30 mL) canola oil
  • 12 oz. (375 g) raw chicken breast, cut in half lengthwise
  • 2 cups (500 mL) of chopped (2-inch / 5 cm pieces) asparagus
  • 1 cup (250 mL) shredded carrot
  • 1 cup (250 mL) halved grape tomatoes
  • ½ cup (125 mL) chopped fresh basil, for garnish
  • Parmesan cheese, for garnish

Directions

  1. Cook pasta according to package directions.
  2. In a small bowl, mix salad dressing, vinegar, honey and crushed red pepper. Set aside.
  3. Heat oil in a large skillet. Add chicken, cook over medium high heat for 8–10 minutes or until chicken is cooked (internal temperature should be 165°F, or 70°C). Transfer from skillet to a serving platter; cover and keep warm.
  4. Add asparagus and carrots to skillet. Cook on medium high heat, stirring occasionally, for about 3 to 4 minutes or until asparagus is just crisp tender.
  5. Add dressing mixture to the same skillet. Cook on medium-high heat and stir for 1 minute, mixing with browned bits from chicken and vegetables. Add the chicken back into the vegetable/sauce mixture.
  6. Add the cooked pasta to the chicken and vegetable mixture and toss.
  7. Add the tomatoes, toss, and serve, topping with basil and Parmesan cheese.

Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 4 PDF (3.5 MB)

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