Chicken Pasta Salad

• servings: 6
• total time: • Total Time: 30 mins

Ingredients

•1 lb of fusilli pasta (or penne, rotini, or whatever short pasta noodle you have on hand)

1 tsp of garlic powder freshly ground black pepper to taste

2 cups of halved grape tomatoes

½ cup of crumbled feta

2 tbsp of freshly chopped dill

1 red bell pepper diced

1 green bell pepper diced

3 boneless skinless chicken breasts

kosher salt to taste _

1 tbsp of extra-virgin olive oil

1 cup of spinach (packed)

1 red onion juilienne cut

½ cup of italian dressing

2 avocados diced

Directions

Step 1 In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and transfer to a large bowl.

Step 2 Season chicken breasts with garlic powder, salt, and pepper. In a large skillet over medium heat, heat oil. Cook chicken until golden and cooked through, about 8 minutes per side. Let rest for 10 minutes, then cut into 1-inch pieces.

Step 3 _ In the same large skillet, heat oil and saute peppers and onion until fragrent. Peppers and onion should still be firm.

Step 4 In the large bowl with the pasta, toss together all remaining ingredients. Pour dressing over salad, toss until coated, and serve.