Chicken Veggie Pasta Salad
Chicken veggie pasta salad can be served warm or chilled, and makes the perfect potluck dish. Double this recipe if serving a crowd or serve leftovers as lunches throughout the week! This recipe is done in 20 minutes!
Ingredients
- 1 lb. rotini pasta
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 3 Tbsp. olive oil, divided
- 2 Tbsp. lemon juice
- 2 Tbsp. sugar
- 2 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 1/4 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups fresh spinach, thinly sliced
- 2 red bell peppers, seeded and diced
Instructions
- Cook pasta according to package directions, drain, transfer to a large bowl and set aside. In a medium bowl, add honey, vinegar, 2 tablespoons olive oil, lemon juice, sugar, smoked paprika, cayenne, salt and pepper. Stir to combine and set aside.
- Add 1 tablespoon olive oil to a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken and cook for 5 minutes, flipping to cook all sides evenly. Add honey sauce. Allow sauce to bubble for about 3 to 4 minutes, or until sauce has reduced and chicken is cooked through.
- Add spinach, peppers, chicken and sauce to pasta bowl and stir well to combine.
