Sun-Dried Tomato Brat and Chicken Salad

5 - 6 people
00h 00
00h 00

16 oz. penne pasta
16 oz. Swiss Meats Sundried Tomato Bratwurst, cooked and thinly sliced
16 oz. chicken breast, boneless and skinless, julienne
2 Tbsp. olive oil
1 tsp. fresh garlic, chopped
6 oz. Italian dressing
12 oz. mushrooms, sliced
10 cherry tomatoes, quartered
4 green onions, sliced
4 oz. parmesan cheese, fresh shredded
1-2 heads romaine lettuce, washed and torn

Marinate julienne chicken pieces in Italian Dressing for a minimum of two hours in the refrigerator. In a large skillet cook bratwurst over low-medium heat, turning frequently, to an internal temperature of 165 degrees. Cool and slice into thin 1/4” slices. Set aside.

Sauté chicken with the marinate in olive oil and garlic on medium-high heat about 3 - 4 minutes. Add mushrooms, tomatoes, onions, and sausage and saute’ for an addi-tional 3 minutes until product is hot. Place over a bed of lettuce and top with parmesan cheese. Serve warm.

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