Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
2 lbs. boneless, skinless chicken breasts
1 lb. uncooked penne pasta
1 lb. Bag frozen bean and carrot mixture (baby carrots, green and yellow beans)
2 cups frozen broccoli florets
1 8 oz. package sliced fresh mushrooms
2 tomatoes, diced
1/2 cup olive oil
1/3 cup white wine vinegar
1 tsps salt
1 tsps basil leaves
1 tsps oregano leaves
2 cloves garlic, minced (optional)
Cut chicken into 1-inch chunks. Salt and pepper lightly, if desired.
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.