1 bottle Newman's Own® Lighten Up Balsamic Vinaigrette
3 skinless, boneless chicken breasts
1 pound penne pasta
1 can artichokes in water, drained and quartered
½ cup pitted kalamata olives, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
4 plum tomatoes, coarsely chopped
2 Tbsp chopped hot peppers
1 cup feta cheese
1/4 cup toasted pine nuts
1 cup Newman's Own® Lighten Up Balsamic Vinaigrette
2 Tbsp cup basil infused olive oil
1-1/2 Tbsp Dijon mustard
1 clove crushed garlic
Salt and pepper, to taste
Marinate chicken in salad dressing for 1 hour or more.
Grill chicken over medium heat until cooked through. Slice into strips, and set aside.
Cook pasta according to package directions. Toss pasta with the artichokes, olives, peppers, tomatoes, and hot peppers. Top with sliced chicken and toss with dressing. Sprinkle with feta and pine nuts.
Whisk together Balsamic vinaigrette, olive oil, Dijon Mustard, garlic and drizzle over salad.