Ingredients:
2 cups chicken breast, cooked and shredded
1 pkg. penne pasta, cooked al dente and drained
1/2 cup pine nuts, toasted
1 yellow onion, thinly sliced
2 purple onions, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely minced
salt and freshly ground black pepper to taste
1 teaspoon fresh basil, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh oregano, minced
1 teaspoon fresh thyme, minced
1/2 cup goat cheese, crumbled

Directions:
In a very large mixing bowl, combine the chicken and pasta with the pine nuts. Toss gently. Place the yellow onion and purple onions in a large sauté pan and pour the olive oil over the onions. Cook on high heat, stirring constantly, until the onions are slightly browned and very translucent. Reduce the heat and add the vinegar, garlic, and salt and pepper to taste. Remove from the heat and allow the onions to cool slightly.

Place the cooled onions in the bowl with the chicken and pasta. Add the basil, parsley, oregano and thyme, tossing well to combine the flavors. Add the goat cheese and toss lightly again. Serve immediately. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.