Ingredients
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
Instructions
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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.
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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.
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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.
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4
Toss chicken penne with sliced strawberries, spinach, and basil right before serving.
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5
Serve pasta salad in individual bowls. Drizzle with balsamic glaze, and sprinkle with almonds and Parmesan Cheese.