Chicken Margherita with Sun-Dried Tomato Vinaigrette

[nverland]

Chicken Margherita with Sun-Dried Tomato Vinaigrette

Ingredients

8 oz package of sliced baby Portobello mushrooms
1 pkg frozen spinach, thawed, and drained of any excess water
1 pt cherry tomatoes, halved
1 large roasted red pepper, sliced julienne
3 clove roasted garlic, minced
1 large chicken breast, grilled and sliced
1 c sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
Salt & pepper
1 box whole wheat penne pasta
2 oz shredded mozzarella cheese
1 tsp dried basil

Directions

1 In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
2 While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
3 Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
4 Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
5 Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
6 Once most of the water has evaporated, add the chicken, cheese and basil. Simmer for about 7 minutes.
7 Add chicken, vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm.