Caprese Pasta

By tulawdog

Ingredients

• 13 oz box whole grain penne (brown rice, whole wheat, quinoa, whatever you like)
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil, divided
• 1-2 tbsp balsamic vinegar
• 5 fresh basil leaves, chopped
• salt and pepper
• 3 chicken breasts, grilled and sliced
• 8 oz part skim mozzarella, cubes
• 2 big handfuls baby spinach, stems removed
• 10 oz cherry tomatoes, halved

Preparation

Step 1

Cook pasta according to package instructions.
In a large skillet over medium heat, cook garlic in 1 tbsp olive oil until fragrant. Add cooked and drained pasta, and toss with remaining oil, vinegar and basil. Season with salt and pepper.
Add chicken, cheese and spinach, and gently toss until spinach slightly wilts, and cheese softens. Remove from heat and stir in tomatoes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 week.