Ingredients
- 1 lb chicken breasts
- 1 lb rotini
- 1 tbsp olive oil
- 1/2 red onion
- 6 cloves garlic
- 8 roma tomatoes
- 1/4 cup packed basil
- 8 oz mozzarella pearls
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup crushed garlic herb croutons
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp dijon mustard
- 1 tsp each dried basil
- 1/2 tsp each garlic powder
- 1/4 tsp red pepper flakes
Steps
- Boil the rotini in salted water until tender, about 9 minutes, then drain and cool it.
- Cook the chicken breasts in a lightly oiled skillet over medium heat for 6 to 8 minutes per side, until they reach 165 F.
- Chop the onion, garlic, tomatoes, and basil, then cut the cooled chicken into bite-size pieces.
- Whisk the olive oil, balsamic vinegar, honey, mustard, dried basil, garlic powder, and red pepper flakes in a small bowl.
- Toss the pasta, chicken, vegetables, mozzarella, parmesan, and dressing in a large bowl.
- Chill the salad for at least 15 minutes, then sprinkle the croutons over it.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
