Prep 25 minutes
Cooks In 15 minutes
Ready In 40-45 minutes
Serves 3-4 people


For the pasta:

  • 1/2 box of Whole Grain Pasta
  • Broccoli Florets – Chopped
  • Asparagus – Chopped
  • Grilled Chicken – Pre-Cooked
  • 1 cup Baby Tomatoes – Sliced in Halves
  • 1 cup Fresh Spinach – Packed Tightly

For the dressing:

  • 1/4 cup freshly squeezed lemon juice (from a Bee Sweet lemon)
  • 2 tablespoons white wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried oregano

Optional: 1 tsp of Dijon mustard (for sweeter flavor)


  1. Bring a pan of water to boil, and allow pasta to cook.
  2. Begin to prepare dressing; mix all dressing ingredients together and whisk together. Place mixture aside until pasta is ready.
  3. Begin to sautee broccoli florets, asparagus and grilled chicken in a large pan.
  4. Chop baby tomatoes in halves and set aside.
  5. Once pasta is ready, drain the water and pour 1 cup of fresh (and washed) spinach into pasta (the steam should cause the spinach to wilt).
  6. Toss the sauteed chicken, vegetables and baby tomatoes into the pan with the pasta.
  7. Serve pasta mixture on a plate and top with lemon vinaigrette dressing as desired.
  8. Enjoy!