As the Healthy Summer Project continues, I wanted to make Brad something that would be super filling, but also something that could be eaten cold and was super fresh tasting. This was so delicious I even ate some myself...and I HATE tomatoes.
Ingredients:
- 1.5 boxes Whole Grain Penne
- 3 tbsp. Balsamic Vinegar
- 2 tsp. Extra Virgin Olive Oil, divided
- Garlic Powder to taste
- 5 Chicken Breasts, cubed
- 3 Shallots, chopped
- 2 Garlic Cloves, Minced
- 2 c. Grape Tomatoes, Halved
- 6 Campari Tomatoes, Quartered
- 1 c. Roasted Red Peppers, Roughly Chopped (I used jarred to save time)
- 2 c. Fresh Basil, Chopped
- 1 tsp. Paprika
- 1 tsp. Crushed Red Pepper Flakes
- Sea Salt and Black Pepper
- 5 oz. Fresh Arugula
Instructions:
- Cook pasta according to package directions, drain and chill using cold water in a colander. Transfer to a large bowl and toss with balsamic vinegar
- Heat 1 teaspoon of olive oil in a large pan over medium/high heat. Sprinkle garlic powder over cubed chicken breasts and saute until cooked through, about 10 minutes. Remove from pan and set aside.
- Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the shallots and garlic and cook for 5 minutes until soft.
- Add the tomatoes, roasted red peppers, basil, paprika, crushed red pepper flakes, salt and pepper and toss. Let the mixture cook for 8-10 minutes, until the tomatoes soften and form a "sauce"
- Add the arugula to the pan and cook until it wilts.
- Add the tomato, pepper, and arugula mixture and the chicken to the pasta and toss to coat.
- Let cool on the counter for an hour
- Cover tightly and refrigerate
