Shelly's Recipe

PENNE SALAD WITH CHICKEN AND SPINACH-BUTTERMILK DRESSING

Category: Pasta Salads

1/2 cup frozen spinach, thawed
1/4 cup chopped flat parsley
1/4 cup chopped dill sprigs
1 scallion, cut into 1/2 inch pieces
1 small garlic clove, minced
1 anchovy fillet, chopped
1 tbsp fresh lemon juice
1/2 tsp salt
1 cup buttermilk

1 lb boneless chicken breast
1 medium onion, sliced
1 bay leaf
Salt
2 tbsp olive oil
1/4 cup dry white wine

1 tbsp olive oil
1-2 small zucchini
1-2 small yellow squash
1-2 jars artichoke hearts

12 oz penne
2 cup small cherry tomatoes
1/3 cup chopped red onion

Squeeze the spinach dry. For the dressing, combine the spinach, parsley, dill, scallion, garlic, anchovy, lemon juice and salt in a food processor. Process until very finely chopped. Add buttermilk and olive oil and puree. Transfer to a jar and refrigerate 3 hours to overnight.

Cut chicken breasts in half and marinate in onion, bay leaf, salt, olive oil and wine. Either grill chicken and vegetable slices (if so, brush vegetable slices lightly with additional oil) or simmer chicken in marinade covered for 10 minutes and steam the vegetables. Cool the chicken in the broth, then cut into penne size pieces.

Cook penne in boiling salted water to al dente. Drain, rinse and drain well. Combine pasta, chicken, vegetables, drained artichokes, tomatoes and onion in a large serving bowl. Add dressing and stir lightly. Serves 4.

Serve with a full bodied Chardonnay or white Burgundy, a crisp Sauvignon Blanc or Sancerre, or a good Italian white such as Gavi, Pinot Grigio, Greco di Tufo, etc.)