Worth Every Penne

• 1/4 cup balsamic vinegar
• 1/4 cup prepared pesto
• 2 tablespoons olive oil, divided
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups uncooked penne pasta
• 3 cups sliced fresh mushrooms
• 1 large red onion, chopped
• 1 small sweet red pepper, julienned
• 1 small green pepper, julienned
• 3 cups fresh baby spinach
• 3 cups cubed cooked chicken breast
• 12 cherry tomatoes, halved
• 1/2 cup crumbled feta cheese or 1/4 cup grated Parmesan cheese

1. In a small bowl, combine the vinegar, pesto, 1 tablespoon oil, honey, salt and pepper; set aside. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute the mushrooms, onion and peppers in remaining oil until tender. Stir in the spinach, chicken and tomatoes; cook until spinach is wilted.
3. Drain pasta; place in a large serving bowl. Add the chicken mixture, tomatoes and pesto mixture; toss to coat. Sprinkle with cheese.

balsamic vinegar, pesto, olive oil, honey, salt, pepper, penne pasta, mushrooms, red onion, sweet red pepper, green pepper, fresh baby spinach, chicken breast, cherry tomatoes, feta cheese

Taken from www.tasteofhome.com/recipes/worth-every-penne/ (may not work)