Assorted cherry tomatoes are blistered in olive oil and then peppers, onion, jalapeño, and sliver queen corn freshly cut off the cob are added to the pan and cooked until tender. Lemon zest, juice, chicken stock and fresh spinach are then added. The colorful vegetables are then added to cooked penne and tossed with cajun spice rubbed chicken breasts that have been grilled to juicy perfection!

Mixed greens, Farmer’s market cucumbers and crunchy salty pistachios are tossed together with a homemade lemon dijon dressing.

To reheat: microwave the pasta and chicken ; toss the dressing with the greens and enjoy!