Created by Jenn's Food Journey
4 chicken tenders, chopped or sliced
salt and pepper
1/2 teaspoon Italian herb mix
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
1 red pepper, sliced or chopped
1 pasilla (green) pepper, sliced or chopped
10oz penne multi-grain penne pasta
2 Tablespoons balsamic vinegar
1 garlic clove, finely minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons oregano
1 teaspoon dried basil
1 teaspoon parsley
1/4 cup extra virgin olive oil
Place the chicken in a shallow dish; season with salt, pepper, and Italian herb mix. Drizzle on 1 Tablespoon olive oil and 2 teaspoons balsamic. Toss everything to combine. Cover and let sit in refrigerator for at least 1 hour.
Heat a skillet over medium heat. Spray with non-stick cooking spray. Add the cut up chicken and saute until chicken is no longer pink in the middle; about 8 minutes.
Meanwhile, cook pasta according to package directions; drain. In a large measuring cup, add the balsamic, garlic, salt, pepper, oregano, basil and parsley. Slowly whisk in the olive oil.
Add the chicken to the pasta and pour balsamic mixture over. Toss to coat. Serve with warm Italian bread. Enjoy!