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1
In quart size sandwich baggie add lemon zest , 2 tsp salt,1 tsp black pepper, crushed red pepper and 1/2 packet Hidden Valley seasoning mix.
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2
Toss Chicken in 2 tablespoons lemon juice.
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3
Shake to drain lightly.
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4
In 3 to 4 batches shake chicken breast cubes to coat all sides.
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5
Remove and place on a plate.
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6
After all chicken has been coated discard mixture and baggie.
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7
Heat 2 tablespoons olive oil in large saute pan.
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8
Saute chicken until golden brown and thoroughly cooked.
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9
While chicken cooks, prepare penne pasta according to package directions.
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10
Remove chicken from pan and place in large mixing bowl.
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11
Pour spinach over chicken and cover to allow spinach to wilt.
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12
Drain pasta well and pour on top of chicken and spinach.
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13
Toss well.
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14
Allow to cool 5 minutes.
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15
In small mixing bowl whisk remaining olive oil, Italian seasoning, remaining Hidden Valley Ranch seasoning mix, Dijon mustard and Balsamic Vinegar until well blended.
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16
Set aside.
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17
To chicken mixture add cherry tomato halves, scallion slices and Mozzarella Cheese cubes.
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18
Toss well.
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19
Pour dressing over pasta mixture.
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20
Sprinkle with remaining salt and black pepper.
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21
Toss Well.
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22
Sprinkle with grated Parmesan Cheese.
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23
Serves well warm or cold.
