With the weather warming  up and summer quickly approaching, this pasta is perfect for lunch or dinner. It is light, refreshing, and great served hot or cold!  The hubs and I had it for dinner on our patio and it was heaven.







Chicken and Vegetable Bruschetta Pasta
Recipe type: Entree
  • Penne Quinoa Pasta and Pagodas Quinoa Pasta (any quinoa past would be fine)
  • Cooked Shredded Chicken
  • Coconut Oil
  • Green Beans, chopped
  • Tomatoes, chopped
  • Red Onion, chopped
  • Fresh Basil, chopped
  • Balsamic Vinegar
  • Low Fat Feta Cheese
  • Salt and Pepper
  1. Cook pasta according to package instructions.
  2. While the pasta cooks, heat the coconut oil in a sauce pan over medium heat. Add green beans and minced garlic and sauté for 4 minutes.
  3. Add tomatoes, onion, basil, balsamic vinegar, and salt and pepper. Cook for a few more minutes until the onions have softened.
  4. Serve sauce over pasta and top with crumbled feta cheese and shredded chicken.
I did not measure for this recipe. You really can't go wrong. Feel free to add other veggies too!

This recipe is also great as a side dish. Just omit the chicken!

I got the pasta and balsamic vinegar from vitacost use this link to save $10 off your first purchase of $30 or more.