Ingredients:
2 lbs boneless skinless chicken breasts
1 lb uncooked penne pasta
1 lb frozen beans and carrots, mixture ( baby carrots, green and yellow beans)
2 cups frozen broccoli florets
1 (8 ounce) packages sliced fresh mushrooms
2 tomatoes, diced
1/2 cup olive oil
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon basil leaves
1 teaspoon oregano leaves
2 garlic cloves, minced (optional)
Directions:
Cut chicken into 1-inch chunks. Salt and pepper lightly.
In medium bowl, blend dressing ingredients.
In Dutch oven, cook pasta according to package directions, adding frozen vegetables after 8 minutes. Return to a boil. Cook 3 to 4 minutes or until pasta and vegetables are tender. Rinse in cold water to cool; drain.
Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and internal juices run clear.
In very large bowl, combine pasta, vegetables, chicken, mushrooms and tomatoes; mix well.
Add dressing to salad; toss to coat. Cover and refrigerate thoroughly before serving.
Servings: 14
Time preparation: 5 min.
Time total: 30 min.