Categories: Salad
Ingredients
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 2 tsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 1/2 tsp. anchovy paste
- 2 tbsp. 2% fat plain Greek yogurt
- 2 tbsp. extra-virgin olive oil
- 1/2 lb. boneless, skinless chicken breasts or tenders
- 1/2 box Barilla Penne Pasta
- 4 oz. (about 4 1/2 cups) sliced romaine lettuce
- 1/2 cup quartered grape tomatoes
- 1/4 cup shaved Parmesan cheese
Directions
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In a small bowl, whisk together first 6 ingredients. Slowly whisk in olive oil. Place chicken in a plastic bag and pour in 3 tbsp. dressing. Let the chicken sit for 30 minutes. (Put the remaining dressing in the refrigerator) Pour a little oil on a paper towel and rub over a grill pan. Heat a grill pan over medium-high heat. Cook the chicken 4 to 5 minutes per side, or until fully cooked. Let cool slightly then thinly slice. Bring a large pot of water to boil and cook penne according to manufacture’s instructions. Drain. Pour penne into a bowl and stir in reserved dressing. Let cool. Add in the remaining ingredients and stir well. Refrigerate until ready to serve. Makes about 8 cups