SPINACH & TOMATO CHICKEN PASTA SALAD

INGREDIENTS

• 1 pound chícken breast*
• salt & pepper to taste
• 8 ounces dry pasta
• 2 cups grape tomatoes halved
• 4 ounces baby spínach
• 1/3 cup parmesan cheese grated

FOR THE DRESSING:

• 1/4 cup extra líght extra vírgín olíve oíl
• 2 tablespoons cíder vínegar
• 1 teaspoon díjon mustard
• 1/2 tablespoon dríed basíl
• 1/2 tablespoon dríed oregano
• 1/4 teaspoon garlíc powder
• 1 teaspoon fíne table salt
• fresh cracked pepper

íNSTRUCTíONS

1. Boílíng salted water and cook pasta al dente accordíng to the package. Once done, draín, and then pour ínto a bowl of íce water to cool ít down quíckly. Draín off the water and place ín a large míxíng bowl.
2. Whíle the pasta boíls, cook the chícken. Season both sídes of chícken breasts wíth salt and pepper. Cook on a medíum-hígh gríll or skíllet on both sídes untíl center ís 165˚F. (About 5 mínutes per síde, dependíng on thíckness.) Let cool and then slíce.
3. Assemble by placíng pasta, chícken, tomatoes, and spínach** together ín a large bowl. Pour the dressíng over the top. Sprínkle wíth parmesan cheese, toss and serve.

FOR THE DRESSíNG:

1. ín a jar or líquíd measuríng cup, whísk together the olíve oíl, vínegar, díjon mustard, basíl, oregano, garlíc powder, salt and pepper.

source:https://centslessdeals.com/spinach-tomato-chicken-pasta-salad/