Serves: 4
Total Time: 40 min.
Ingredients:
2 garlic cloves, minced
1/4 cup fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 1/2 teaspoons anchovy paste
2 Tablespoons 2% fat plain Greek yogurt
2 Tablespoons extra-virgin olive oil
1/2 lb. boneless, skinless chicken breasts or tenders
1/2 box whole grain penne pasta
4 oz. (about 4 1/2 cups) sliced romaine lettuce
1/2 cup quartered grape tomatoes
1/4 cup shaved Parmesan cheese
Directions:
In a small bowl, make dressing by whisking together garlic cloves, lemon juice, Worcestershire sauce, mustard, anchovy paste, and yogurt. Slowly whisk in olive oil. Place chicken in a plastic bag and pour in 3 Tablespoons of the dressing. Turn the bag over several times, then let the chicken sit for 30 minutes. While chicken is marinating, place the remaining dressing in the refrigerator. Pour a little oil on a paper towel and rub over a grill pan. Heat grill pan over medium-high heat. Cook the chicken 4 to 5 minutes per side, or until fully cooked. Let cool slightly, then thinly slice. Bring a large pot of water to boil and cook penne pasta according to package instructions. Drain. Pour penne into a bowl and stir in reserved dressing. Let cool. Add in the remaining ingredients and stir well. Refrigerate until ready to serve.
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