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.
- 1/2 lb boneless skinless chicken
- 5 basil leaves
- 1 diced tomato
- 1/4 cup parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup balsamic vinaigrette
- 1 box GF penne pasta
- Bake your chicken at 350 degrees for 20 minutes or until done.
- Dice chicken.
- Cook your pasta al dente according to package instructions
- Chop your basil leaves and tomato
- Combine diced chicken, basil, tomato, 1/4 cup parmesan, 1/2 cup balsamic vinaigrette, and 3/4 cup mozzarella cheese in a 9×13 pan
- Top with remaining 1/4 cup mozzarellla cheese
- Bake at 350 for 20 minutes or until cheese is nice and melted
- Enjoy!
TheMenuMom says
This dish looks delish and so affordable too! Thanks for sharing!