- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4 to 6
Ingredients
- Grilled Chicken:
- 1 tbsp
- lemon juice
- 15 mL
- 1 tbsp
- olive oil
- 15 mL
- 1
- clove garlic, minced
- 1 tsp
- Italian herb blend
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1 lb
- boneless skinless chicken thighs
- 500 g
- Antipasto Pasta Salad:
- 12 oz
- penne pasta, cooked according to package directions
- 375 g
- 2 cup
- drained jarred pickled mixed vegetables (giardiniera)
- 500 mL
- 1/4 cup
- pickling liquid from pickled mixed vegetables (giardiniera)
- 60 mL
- 1/3 cup
- olive oil
- 75 mL
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 4 cups
- baby spinach
- 1 L
Directions
Step 1
In large bowl, whisk lemon juice, the 1 tbsp (15 mL) olive oil, garlic, Italian herb blend, salt and pepper. Add chicken thighs, turn to coat. Grill chicken, on BBQ preheated to medium-high, 4 to 5 min. per side until cooked through. Remove from grill to rest while making pasta salad.
Step 2
Toss cooked pasta with giardinera, pickle juice, the 1/3 cup (75 mL) olive oil, salt and pepper. Slice chicken and toss, along with the spinach, with pasta mixture.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 1/2 cups/375 mL)
- Calories:
- 450
- Fat:
- 19 g
- Saturated Fat:
- 3 g
- Carbs:
- 47 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 55 mg
- Protein:
- 22 g
- Sodium:
- 1100 mg
