Instructions

• 1

  Heat skillet over HIGH for 1 minute and add 1/2 TBSP of your preferred oil. Massage chicken in a pouch then snip the corner and drain. Remove chicken from the pouch and break or cut in bite size pieces.

• 2

  Brown chicken in skillet for about 2 minutes on each side. Add lemon garlic sauce and cauliflower penne, and gently toss. Heat for 2 minutes.

• 3

  Chill chicken in a bowl, covered with a damp paper towel, for 15 minutes in the refrigerator. The chicken penne can be chilled longer, if needed.

• 4

  Toss chicken penne with sliced strawberries, spinach, and basil right before serving.

• 5

  Serve pasta salad in individual bowls. Drizzle with balsamic glaze, and sprinkle with almonds and Parmesan Cheese.