Penne with Roasted Chicken, Marinated Grilled Vegetables & Goat Cheese
Prep time: 30 minutes (to precook the pasta)
Cooking time: 10 minutes
4oz/126g cooked multigrain penne
2 tbsp olive oil
1 cup cremini mushrooms, sliced
1 cup marinated grilled vegetables, chopped (I used Sardo pasta toppers)
2 cups cooked chicken (I made my own roasted chicken recipe), chunked or sliced
1-2 heaping tbsp roasted red pepper pesto
1 tbsp chunky no-cook tomato sauce (or jarred tomato sauce)
½ - 1 pkg (4oz/125g) goat cheese, crumbled
¼ cup fresh parsley, chopped
Pinch or two of red chili pepper flakes
1-2 tbsp milk
1. Cook the pasta in boiling salted water. For hot summer days, cook the pasta in the morning and leave in cold water until you’re ready to use it.
2. In a large non-stick skillet, over medium heat, sauté the mushrooms in olive oil for 4 minutes or until the mushrooms are browned. Add the veggie, pesto, tomato sauce, and sauté for 2-3 minutes. Add the chicken and the goat cheese and chili pepper flakes. Toss and simmer until heated through (2-3 minutes). Add a little milk to make it more saucy. Taste for seasonings and top with parsley.
Serve with a simple green salad.