This is one of my absolute FAVORITE summer meals. It is light, uses fresh veggies and can be served a variety of ways.

*Sorry about the lack of pictures here! I was making this meal for a church potluck and forgot to take my camera to church with me to take final pictures!

Here is what you need:

5 Basil leaves, 1 tomato, 1/2-1 lb baked chicken, 1/2 cup GF Balsamic Vinaigrette (Annie’s makes a GF/SF version or use this recipe to make your own!), 1/4 cup Parmesan Cheese, 1 cup Mozzarella Cheese, 1 box GF Penne Pasta

Step 1: Bake your chicken. I baked mine in the oven at 350 for 20 min.

Step 2:

Cook your pasta to al dente and drain

Step 3: Chop your basil leaves and tomatoes

Step 4: Combine diced chicken, penne, chopped basil leaves, diced tomatoes, 1/4 cup Parmesan, 1/2 cup balsamic vinaigrette, 1 cup mozzarella cheese in a 9×13 pan.

Step 5: Top with more mozzarella cheese

Step 6: Bake at 350 for 20 minutes or until warm and cheese is melted

Step 7: Serve!

Another variation on this dish is to mix all the ingredients (minus the Parmesan cheese) when the pasta is still warm and serve without baking.

I think this might also be yummy with zucchini noodles instead of the Penne for another GF option!

This meal is great for lunch, dinner and potlucks.