Ingredients

The following ingredients have 4 Servings
  • 3 cups rotini pasta noodles
  • 1 package chicken tenderloins
  • 1 cup balsamic vinaigrette dressing (divided)
  • 2 carrots
  • 1 green pepper
  • 1/2 zucchini
  • Fresh basil
  • Fresh parsley
  • Salt and pepper (to taste)

Instruction

  • In medium saucepan, cook pasta noodles according to package instructions. Drain and rinse with cold water. Add to serving bowl with 1/2 cup of balsamic vinaigrette dressing.
  • Place chicken tenderloins (dice them first if you like...I didn't, because I find it easier to cut cooked chicken than raw chicken) into medium skillet with other 1/2 cup of balsamic vinaigrette dressing. Saute for 4-5 minutes each side, or until tenderloins are no longer pink in the middle.
  • Meanwhile, peel and chop carrot. Core, seed and dice green pepper. Dice 1/2 of a large zucchini. (I will eat the other half with some hummus for lunch tomorrow!) Chop fresh basil and parsley.
  • Once chicken has cooked through, toss veggies with chopped fresh basil and parsley into the skillet with the chicken. Add 1/2 - 3/4 cups of water.
  • Cover and let steam for 4-5 minutes, or until zucchinis become translucent. Once steamed, take "sharp" metal spatula or knife and cut the chicken tenderloins into bite size pieces.
  • Once cooked, toss chicken and veggies with pasta and dressing.  Season with salt and pepper to taste.  Optional: Add a few shakes of parmesan cheese to each serving.  Serve warm or refrigerate at least 2 hours and serve chilled.
  • Serve Balsamic Chicken Pasta Salad.