MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta w/Chicken, Spinach, Tomatoes & Feta Cheese
Categories: Poultry, Pasta, Greens, Cheese, Vegetables
Yield: 6 Servings

4 oz Dried whole grain or whole
- wheat penne pasta
Cooking spray
1 1/4 lb Skinned, boned chicken
3 tb Oil
2 tb Red wine vinegar
1 ts Fine shredded orange peel
2 tb Orange juice
1 tb Honey
1 tb Dijon-style mustard
1/2 ts Salt
1/4 ts Ground black pepper
1 ts Oil
1 lb Grape tomatoes; halved
4 cl Garlic; minced
10 oz Fresh baby spinach
3/4 c Crumbled feta or chevre
3 tb Pine nuts; toasted

Cook pasta according to package directions; drain.

Meanwhile, lightly coat the rack of an indoor electric
grill with cooking spray. Preheat grill. Place chicken on
grill rack. If using a grill with a cover, close lid.
Grill until chicken is no longer pink, allow about 6
minutes. For an uncovered grill, allow 12 to 15 minutes,
turning once halfway through grilling.) Cut chicken into
bite-size pieces.

For dressing, in a small bowl whisk together 3 tablespoons
oil, vinegar, orange peel, orange juice, honey, mustard,
salt, and pepper; set aside.

In a 5 to 6 quart Dutch oven heat 1 teaspoon oil over
medium-high heat. Add tomatoes and garlic; cook for 1
minute, stirring frequently. Stir in pasta and chicken;
remove from heat.

Gradually add spinach and dressing to chicken mixture,
tossing gently until spinach is slightly wilted. Transfer
mixture to a serving bowl. Sprinkle with cheese and pine
nuts.

GRILL PAN DIRECTIONS: Place each chicken breast half
between two pieces of plastic wrap. Using the flat side of
meat mallet, pound chicken lightly until about 1/2" thick.
Remove plastic wrap. Coat a grill pan with nonstick
cooking spray; heat pan over medium-high heat. Add
chicken; cook for 10 to 12 minutes or until no longer,
turning once.

Makes: 6 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... Cavemen already had fire and sharp sticks but not beer yet.
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