Multi-grain Pasta Salad with Grilled Chicken, Goat Cheese, & Arugula
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 cup multi-grain penne pasta
2 cups leftover chicken, cut into small strips
3/4 cup grape tomatoes, halved
1/2 cup pepperdew sweet peppers, sliced
1 cup chickpeas, drained and rinsed
3/4 cup crumbled goat cheese
1 bunch of arugula, stems trimmed and chopped
Boil pasta according to box directions. Meanwhile prepare your vegetables. Drain pasta and let cool for about 2 minutes so its not too hot. Warm chicken in microwave if using leftovers. Mix pasta with goat cheese and then toss in chickpeas, tomatoes, chicken, and peppers. Lightly mix in arugula and drizzle with vinaigrette.