Kevin’s Lemon Garlic Chicken Penne
1/2 tbsp preferred cooking oil
16 oz fresh strawberries, sliced
6 cups baby spinach
1/4 cup small basil leaves or 1-2 tablespoons chopped fresh basil
2 tbsp balsamic vinegar or balsamic glaze
1/4 cup toasted slivered almond
2 tbsp shredded Parmesan cheese
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.
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.
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.
Toss chicken penne with sliced strawberries, spinach, and basil right before serving.
Serve pasta salad in individual bowls. Drizzle with balsamic glaze, and sprinkle with almonds and Parmesan Cheese.