Chicken Penne' Salad!

So, I was trying to think of a healthy recipe that is packed with nutrition but at the same time, something that my picky-eater boyfriend would enjoy! He likes eating all of my healthy meals, but he would prefer to stay away from a recipe with a bunch of vegetables. This recipe is nutritious, loaded with veggies, and my boyfriend loves it! If he loves it then I honestly don't know who else won't!!!

This recipe is great for weekly to go meals! It can be served hot or cold, (I prefer hot) which is very convenient! It can take up to an hour from start to finish. If you boil the chicken and prep the veggies in advance, this takes away a lot of the cooking time. Another reason it took me awhile to make it is because I sliced my own olives, cut fresh broccoli, and had a few people in the small kitchen I was in while making it! So usually, with clean up it takes no longer than 45 minutes. I will add one more important note. It might not be as easy as a five ingredient/one pot meal, but it has a ton of flavor and is great to make large batches because it lasts & keeps well for the week! Also, if your loved one or friend is sweet and wants to help, it makes everything so much easier!!! Tip: Lightly steam the veggies (holding onto the bright colors a.k.a. nutrients).

Chicken Penne’ Salad

Ingredients:
* 3 boneless, skinless chicken breasts (boiled)
* 16oz whole wheat penne (boiled & strained)
* 8oz black beans (cooked & rinsed)
* 3-4 cups broccoli florets (steamed & chopped)
* 2 cups frozen tri-color bell pepper pieces (steamed)
* 1/2 cup sliced carrots (steamed)
* 1 can whole black olives (sliced in half)
* 4 tbs extra virgin olive oil
* 2tbs pesto (optional)
* 2 cloves of garlic (minced)
* 2tsp garlic powder
* 2 tsp oregano, ¼ tsp real salt
* 1/8 tsp ground pepper
* 1/4 tsp Italian herb seasoning
* 2 tsp parmesan cheese (per serving)

Utensils:
* 1 extra large sealable container (for pasta salad)
* 1-2 steamer pots with lids (for veggies)
* 1 pot (for boiling chicken)
* measuring cups
* measuring spoons

Directions:

1. Boil chicken breasts. Right as I put them on the burner (high), I set the timer for 25 minutes. Once it comes to a boil, I lower the heat to (med-high) until finished. Once finished, peel the chicken apart into desired bite sized pieces. Set aside.
2. Boil penne noodles. Strain. Set aside in an extra large sealable container. Immediately add 4 tbs extra virgin olive oil, 2tbs pesto (optional), 2 cloves of garlic (minced), 2tsp garlic powder, 2 tsp oregano, ¼ tsp real salt, 1/8 tsp ground pepper, and 1/4 tsp Italian herb seasoning. Then cover so that the noodles don’t dry out.
3. Steam the broccoli florets, bell pepper trio, and carrot slices. Once steamed, strain well and roughly chop the broccoli and bell pepper trio into small pieces.
4. Drain the olives & black beans. Then cut the olives in half. Add to pasta, along with the prepared chicken.
5. Add the broccoli, carrots, and bell pepper trio to the pasta. Mix well.
6. Add desired amount of grated parmesan just prior to eating, otherwise it will get soggy if you mix it in with the entire batch. Enjoy!