Grilled chicken pasta salad

Yield: 4 Servings

Measure Ingredient
3 Chicken breasts, boneless, skinless
3 tablespoons Vegetable oil
3 tablespoons Red wine vinegar
1 tablespoon Water
1 tablespoon Dijon mustard
2 Green onions, chopped
2 Garlic cloves, minced
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Granulated sugar
4 cups Fusilli pasta
1 Sweet yellow pepper,chopped
1 Sweet green pepper, chopped
2 Tomatoes, seeded and chopped
⅓ cup Fresh basil, chopped

Place chickin in shallow dish. Whisk together oil, vinegar, water, mustard, onions, garlic, salt, pepper and sugar; remove 2 tb and brush over chicken. Let stand for 10 minutes.

Place chicken on greased grill over medium-high heat; cook, turning once, for 8-10 minutes or until chicken is no longer pink inside.

Slice diagonally into thin strips.

In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm. Drain and refresh under cold water.

In bowl, combine pasta, chicken, peppers, tomatoes and basil; toss with remaining dressing.

Per Serving: about 585 calories, 34 g protein, 14 g fat, 80 g carbohydrate very high source fibre, good source iron.

Source: Canadian Living magazine [Jul 95] Presented in article by Heather Howe "Fast & Fit: Summer Supper Grill" [-=PAM=-] PA_Meadows@...

Similar recipes