Penne With Chicken, Spinach, And Tomatoes With Balsamic Vinaigrette

• 1 (14.5-ounce) box BARILLA PLUS Penne
• 1 pound skinned and boned chicken breasts, diced
• 1/2 cup extra virgin olive oil, divided
• 1/4 cup balsamic vinegar
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper to taste
• 2 1/2 cups (3 ounces) firmly packed fresh spinach, chopped
• 2 1/2 cups seeded and chopped fresh tomatoes
• 1/2 cup thinly sliced red onion
• 1/2 cup diced yellow bell pepper

1. Saute chicken in 1 tablespoon hot olive oil in a medium skillet 5 to 6 minutes or until done.
2. Whisk together vinegar and mustard in a small bowl. Gradually whisk in 6 tablespoons olive oil until smooth. Season with salt and pepper to taste.
3. Cook pasta according to package directions; drain. Spread pasta in a single layer on a baking sheet. Drizzle with remaining 1 tablespoon olive oil. Let cool 10 minutes.
4. Toss together pasta, chicken, vinegar mixture, spinach, and remaining 3 ingredients in a large bowl. Season with salt and pepper to taste. Serve immediately, or, if desired, cover and chill 1 hour before serving.

barilla plus penne, chicken breasts, extra virgin olive oil, balsamic vinegar, mustard, salt, fresh spinach, tomatoes, red onion, yellow bell pepper

Taken from www.myrecipes.com/recipe/penne-with-chicken-spinach-tomatoes-with-balsamic-vinaigrette (may not work)