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Tuscan Chicken w/ Penne Artichoke & Gorgonzola Salad Print Email


4 Tony’s Tuscan Marinated Chicken Breast halves*
4-6 cups spring greens, arugula, spinach or lettuce leaves
1 loaf Ciabatta, focaccia or country bread
½ pound penne pasta
2 cans (14 oz) artichokes, drained, dried and sliced
1 cup finely diced red and/or yellow bell pepper
½ cup sliced red onion
½ cup black olives
½ cup crumbled Gorgonzola
2/3 cup Tony’s Italian or Balsamic vinaigrette - to taste
Tomato wedges or cherry tomatoes
sea salt flakes and fresh ground pepper

Preheat a medium high grill. Boil water for pasta. Prepare remaining ingredients and have them ready.

Boil pasta according to package directions, cooking to al dente (note, cooking time is longer at local altitudes).

Meanwhile, grill Tuscan marinated chicken breasts, cooking to 145-150° internal (take care not to overcook!), remove, tent with parchment or foil and rest for 5 minutes before slicing ¼ inch thick. Slice bread and toast on grill, if desired.

Drain cooked pasta, cool slightly and toss with artichokes, peppers, onion, olives, Gorgonzola and dressing. Can be done in advance, chilled and warmed to room temperature before serving.

Place greens on 4-6 plates, top with pasta salad and sliced chicken breasts - garnishing each with a couple tomato wedges or cherry tomatoes. Serve immediately with rustic bread, sea salt flakes and fresh ground pepper. Serves 4-6 - adapted from Tastes of Italia

* Or 4 chicken breast halves rubbed with olive oil and garlic, seasoned with Tony’s Tuscan Grill Rub and marinated 2 hours to overnight. Also great with pork tenderloin.
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