Spinach Chicken Penne Salad is very filling. I love pasta in salad because of the texture it adds. I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook. I add chicken to make this a wonderful summer meal but you can easily leave it off to have a nice vegetarian meal.
Cost Per Serving $4.60 as of May 2022
If you have ZERO ingredients then this recipe will cost about $36.77.
If you have a fully stocked pantry this recipe will cost about $30.16.
- Cost per serving reduces to $3.77.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 8
Serving size: 1 cup pasta, 1/2 cup spinach mixture and 4 ounces of chicken
Equipment needed: 1 fry pan and 1 large pot for pasta
Total time: 35 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $6.61.
Pantry & Spices
Total: $6.61 as of May 2022
-
olive oil $2.77
-
white wine vinegar $1.94
-
dijon mustard $0.92
-
dried oregano $0.98
Grocery
Total: $30.16 as of May 2022
-
baby spinach 6 oz $2.73
-
1 - bulb of garlic $0.50
-
1 bunch green onions $0.88
-
3 medium tomatoes $1.94
-
1 - penne pasta 16 oz $0.92
-
2 pounds boneless chicken breasts $13.86
-
1 jar kalamata olives $2.99
-
feta cheese 6 oz $3.98
-
grated parmesan cheese 8 oz $2.36
Let's prep!
| 1 package of 16 oz whole wheat penne pasta |
| 1/2 cup olive oil |
| 1/2 cup white wine vinegar |
| 1/3 cup grated parmesan cheese |
| 1 tablespoon dijon mustard |
| 2 garlic cloves |
| 1 teaspoon dried oregano |
| salt |
| pepper |
| 6 oz fresh baby spinach |
| 3 medium tomatoes |
| 6 oz feta cheese |
| 4 green onions |
| 1/2 cup sliced kalamata or Greek olives |
| 2 pound boneless skinless chicken |
- Gather all of your ingredients and measuring tools
- Prepare the dressing in a bowl, mason jar or dressing container:
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1/3 cup grated parmesan cheese
- 1 tablespoon dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Stir really well and set aside.
- Add to a salad bowl:
- 3 chopped tomatoes, seeded if desired
- spinach
- 4 sliced green onions (about 1/2 cup)
- 1/2 cup sliced olives
- 6 ounces feta cheese
- Flatten chicken so that it is even
- Season both sides with oregano (about 1/4 teaspoon per chicken), salt and pepper
Let's cook!
- Complete the prep from the prep tab above.
- Place a large pot of water on the stove to boil and cook penne to package directions
- Place the fry pan with 1/2 tablespoon of olive oil on medium heat (I prefer cast iron for this recipe).
- Sauté 4 pieces of chicken for 4-5 minutes per side until the chicken reaches 165° F.
- If needed add more oil and sauté the remainder of the chicken.
- Let the chicken rest for 5 – 10 minutes
- Drain the pasta and rinse with cold water. Shake the water off as best you can.
- I like to add the pasta to a different bowl than the spinach with 1/8 cup of the vinaigrette dressing.
- Add spinach mixture, pasta, and chicken to a plate. Top with dressing. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 8
Side Options
Fruit
