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Ingredients

• 2 Trimmed & Ready^® Boneless Skinless Chicken Breasts, 7 to 8 pieces
• 1 pound penne pasta, uncooked
• 1 bag frozen bean and carrot mixture, 1-lb.
• 2 cups broccoli florets, frozen
• 1 package mushrooms, fresh and sliced; 8-oz.
• 2 tomatoes, diced
• 3/4 cup olive oil
• 1/3 cup white wine vinegar
• 1 teaspoon salt
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 2 cloves garlic, minced, optional

Cooking Instructions

1. Cut chicken into 1-inch chunks. Sprinkle with salt and pepper, if desired. Blend oil, vinegar, salt, basil, oregano and garlic in a medium bowl.
2. In large deep pot, 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 with cold water; drain.
3. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high. Add chicken. Cook and stir 7 to 9 minutes or until chicken is browned and done (internal temp 170°F).
4. Combine pasta, vegetables, chicken, mushrooms and tomatoes in a very large bowl; mix well. Add dressing; toss to coat. Cover and refrigerate.

Remember to wash hands and surfaces before preparing food