Prepare the penne as directed on the box; set aside. Reserve some of the pasta water
Apply the Chicken Seasoning liberally to the chicken tenders and set aside
Peel the tomatoes by lightly making a cross hatch over the stem end trying just to pierce the skin. Drop in heavily boiling water a few at a time for 4 or 5 minutes, then remove to an ice batch. After a few minuted in the ice batch, the skin should easily peel off. Rough chop the tomatoes and set aside in a bowl.
Add a couple tablespoons olive oil to pan over medium high heat, saute/grill chicken in sauce pan until browned on all sides. remove from pan and set aside.
Add more olive oil to pan; sauté onions until softened, scraping brown specs off bottom of pan;
Add garlic and tomatoes, fresh basil, thyme, and oregano and sauté until the onions start to caramelize, about 4 to 5 minutes [maybe deglaise with a little dry white wine]
Add white wine and let it simmer until reduced by half
Add the fresh spinach, mix well, cook until starting to wilted, about 2 minutes.
Add cooked panne a little at a time to the pan and mix well. You may not use all of the pasta, just make sure its all coated with the sauce. Add a couple tablespoons of the pasta water and mix well.
Add browned chicken tenders; mix well.
Add a drizzle of olive oil and the Parmesan cheese and toss all together.
Taste for salt and fresh ground pepper
Serve with fresh grated Parmesan cheese and crusty French bread
Looking for new ways to enjoy Brussels Sprouts? Don't like them?? I bet you will after trying this recipe that breaks all the rules...no mayo, sweet and tangy coleslaw dressing tossed with thinly sliced Brussels sprouts, red onions and apples. Really get their attention by throwing in some blue cheese crumbles!
Combine all ingredients in a small bowl, mix well. Refrigerate for 30 minutes to 1 hour to meld all the flavors.
Make the Slaw
Clean off the outer loose leaves of the brussels sprouts. Peel and core the apple and take the skin off of the red onion
Using a mandoline set on its thinnest setting, slice the brussels sprouts into a bowl. Sort through the sliced brussels sprouts and remove any hard pieces of the core that got through.
Repeat the slicing process with the onion and apple.
Combine the brussels sprouts, onion and apple together in a bowl.
Mix in the dressing a little at a time and toss well until its coated to your liking.
Refrigerate at least 30 minutes.
If using the blue cheese, sprinkle on before serving and toss well to incorporate.
Remember, using a mandoline can be hazardous to your health (and your fingers). Please be careful!! If you don't have a mandoline, no-worries, just slice everything as thin as you can, or chop everything up as fine or as course as you like.