- 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
Method
- 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.
Tips
Substitute marinated artichokes (packed in water) for the mixed pickled vegetables.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
