Ingredients
1/4 cup balsamic vinegar1/4 cup prepared pesto2 tablespoons olive oil, divided1 teaspoon honey1/2 teaspoon salt1/2 teaspoon pepper2 cups uncooked penne pasta3 cups sliced fresh mushrooms1 large red onion, chopped1 small sweet red pepper, julienned1 small green pepper, julienned3 cups fresh baby spinach3 cups cubed cooked chicken breast12 cherry tomatoes, halved1/2 cup crumbled feta cheese or 1/4 cup grated Parmesan cheese
Preparation
In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions.
Meanwhile, in a Dutch oven, saute the mushrooms, onion and peppers in remaining oil until tender. Stir in the spinach, chicken and tomatoes; cook until spinach is wilted.
Drain pasta; place in a large serving bowl. Add the chicken mixture, tomatoes and pesto mixture; toss to coat. Sprinkle with cheese.
