Penne with grilled chicken in Red Vinegar Sauce

Ever had one of Greek Lady’s grilled chicken salads but you weren't able to finish the mountainous pile of chicken on top? Well, this is a great way to use that chicken in an entirely different dish, and save you the guilt of having to throw it away. Of course, freshly bought chicken or salmon works just as well.

Penne Pasta and Grilled Chicken in Red Wine Vinegar Sauce

Ingredients:
2 c. cooked penne pasta
2 tbsp. olive or canola oil
1^1/2 c. cubed chicken breast (or grilled salmon for a lighter meal)
1^1/2 c. spinach
1^3/4 c. peppers (red, green, yellow, purple- whatever you like)
1^1/2 tsp. oregano
1 tsp. dried basil
½ tsp. each thyme, rosemary and sage
¾ tsp.ground paprika
1½ tsp. minced onion, or onion powder
¾ c. Prego Traditional Spaghetti Sauce ®
1^1/2 -2 tbsp. of red wine vinegar
Salt to taste, and fresh cilantro to garnish

Directions:
Sauté the chicken in the oil on medium heat until the meat begins to lose its translucent appearance. Turn to low heat and add in the herbs and peppers. (You don’t want to wait for too long or use high heat because the chicken and the peppers might get overcooked). Add the spaghetti sauce and the red wine vinegar and simmer for about a minute. Add spinach and cook for a few seconds, then add the cooked pasta and give it a thorough toss. Garnish with olives and cilantro. Enjoy!