Penne with Roasted Chicken, Marinated & Grilled Vegetables and Goat Cheese

Penne with Roasted Chicken, Marinated Grilled Vegetables & Goat Cheese

Prep time: 30 minutes (to precook the pasta)
Cooking time: 10 minutes

Serves 4

Ingredients:
4oz/126g cooked multigrain penne
2 tbsp olive oil
1 cup cremini mushrooms, sliced
1 cup marinated grilled vegetables, chopped (I used Sardo pasta toppers)
2 cups cooked chicken (I made my own roasted chicken recipe), chunked or sliced
1-2 heaping tbsp roasted red pepper pesto
1 tbsp chunky no-cook tomato sauce (or jarred tomato sauce)
½ - 1 pkg (4oz/125g) goat cheese, crumbled
¼ cup fresh parsley, chopped
Pinch or two of red chili pepper flakes
1-2 tbsp milk

Directions:
1. Cook the pasta in boiling salted water. For hot summer days, cook the pasta in the morning and leave in cold water until you’re ready to use it.

2. In a large non-stick skillet, over medium heat, sauté the mushrooms in olive oil for 4 minutes or until the mushrooms are browned. Add the veggie, pesto, tomato sauce, and sauté for 2-3 minutes. Add the chicken and the goat cheese and chili pepper flakes. Toss and simmer until heated through (2-3 minutes). Add a little milk to make it more saucy. Taste for seasonings and top with parsley.

Serve with a simple green salad.