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rotini pasta chicken breast tomatoes tomato halves red onion basil leaf cheese spinach leaves extra-virgin olive oil lemon juice cantaloupe favorite flavor
Viewed: 19 - Published at: 2 years agoIngredients
- 1 oz. rotini pasta, uncooked
- 2 oz. boneless skinless chicken breast
- 1 Tbsp. , divided
- 6 cherry tomatoes, quartered
- 1/4 cup sun-dried tomato halves, sliced
- 1/8 medium red onion, peeled and sliced thinly
- 1 fresh basil leaf, chopped
- 1 oz. ATHENOS Traditional Feta Cheese, crumbled
- 1 cup fresh chopped spinach leaves
- 6 asparagus spears
- 1 tsp. extra virgin olive oil
- 1 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/4 cantaloupe, cut into bite-size chunks
- 8 fl oz (1 cup) , favorite flavor
Method
- Cook pasta per package instructions; drain but do not rinse.
- Brush chicken with 1 tsp.
- of the dressing.
- Place on greased rack of broiler pan.
- Broil 3 to 4 min.
- on each side or until cooked through.
- Slice chicken into strips.
- Toss pasta, cherry tomatoes, sun dried tomatoes, onion, basil and cheese in medium bowl.
- Place spinach on a serving plate; add pasta and arrange chicken on top.
- Drizzle with remaining 2 tsp.
- dressing.
- Steam asparagus until crisp-tender; drizzle with olive oil, lemon juice and your favorite salt-free seasoning.
- Serve cantaloupe for dessert.
- Enjoy meal with a glass of CRYSTAL LIGHT.
