As warm weather approaches, try this light but filling grilled chicken pasta salad that is full of summer vegetables. This versatile salad can be served either warm or chilled.
Grilled chicken pasta salad
1/2 pound uncooked penne pasta
Nonstick cooking spray
1/2 pound chicken cutlets, skinned, sliced into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound mushrooms, quartered
2 large yellow or red bell peppers, quartered
1/2 eggplant, chopped
1 Tablespoon extra virgin olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons honey mustard
2 cups arugula, trimmed, coarsely torn
Cook pasta according to package and drain.
Spray a skillet with nonstick spray. Heat over medium-high heat. Sprinkle cutlets with salt and pepper. Add cutlets, mushrooms, peppers and eggplant to plan. Grill until chicken is no longer pink, about 5 minutes.
Remove chicken from pan. Continue to cook vegetables another 5-6 minutes, until tender-crisp. Remove from heat.
In a small jar, shake oil, vinegar and mustard until blended.
In a large serving bowl, toss arugula with chicken and vegetables. Serve warm or chilled
Recipe makes 10 cups. 160 calories per cup.
Source: HMR's Serving You Well Cookbook