- 6
Ingredients
- 2 ounces dried whole grain or whole wheat penne pasta
- Nonstick cooking spray
- 5/8 lb skinless, boneless chicken breast halves
- 1 1/2 tablespoons canola oil or olive oil
- 1 tablespoons red wine vinegar
- 1/2 teaspoon finely shredded orange peel
- 1 tablespoons orange juice
- 1/2 tablespoon honey
- 1/2 tablespoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon canola oil or olive oil
- 1/2 pound grape tomatoes, halved (3 cups)
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach
- 3/8 cup crumbled feta cheese or goat cheese (chevre) (3 ounces)
- 1 1/2 tablespoons pine nuts, toasted
Preparation
Step 1
Cook pasta according to package directions; drain.
Meanwhile, lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.
In a 5- to 6-quart Dutch oven heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.