Penne with Chick'n and Tomatoes

We felt like some pasta for dinner and I had all the ingredients to turn this into a vegan dish. Let me apologize for the pics of this post, they are terrible, but the dish is awesome. I sauteed some spinach in olive oil with thinly sliced garlic and served it on the side, but hey save a skillet and just toss it in to wilt before you add the tomatoes and other ingredients. Be sure to have all of  your ingredients ready because this comes together really quick.

• 16 ounces Penne
• 4 tablespoons extra virgin olive oil
• 1 teaspoon fresh chopped garlic
• 1 (14.5 ounce) can Fire-Roasted diced tomatoes
• 1/3 cup fresh basil leaves, chopped or cut into thin strips
• 1 package Gardein Chick'n Scallopini, cut into bite sized pieces
• 1-1/2 cups (6 ounces) Diaya shredded mozzarell
• Salt and cracked black pepper to taste

 

Cook pasta according to package directions. 

Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute. This is where you could go ahead and add the spinach if you want to cook everything in one pan.

Add tomatoes and basil; cook 2 minutes. 

Add chicken; simmer for 5 minutes.

Toss with pasta and mozzarella cheese. 

Season to taste with salt and cracked black pepper. Serve immediately.

I cooked the spinach in a little olive oil.

Then once it was wilted add a few sliced garlic cloves.

 
Once it's nice and wilted serve it as a side dish.

Enjoy!