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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 386.1
  • Total Fat: 9.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 201.0 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 6.5 g
  • Protein: 32.7 g

View full nutritional breakdown of grilled chicken and veggie pasta salad calories by ingredient
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grilled chicken and veggie pasta salad

Submitted by: ALLILACROIX

Introduction

while pasta is cooking, grill vegetables, let all cool down while grilling chicken. Serve pasta salad with slices of grilled chicken on top while pasta is cooking, grill vegetables, let all cool down while grilling chicken. Serve pasta salad with slices of grilled chicken on top
Number of Servings: 8

Ingredients

    quinoa pasta, 8 oz (remove)
    Zucchini, 2 cup, sliced (remove)
    Summer squash, 2 cup slices (remove)
    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
    Chicken Breast, no skin, 4 breast, bone and skin removed (remove)
    Olive Oil, 4 tbsp (remove)
    balsamic vinegar, 4 tablespoon (remove)
    Sweet Corn, Fresh, 6 ear, medium (6-3/4" to 7-1/2" long) (remove)
    salt, pepper and lime to taste

Directions

boil pasta, drain and let cool. Grill vegetables while pasta is cooking. Let veggies cool before chopping into bite sized pieces. Mix pasta, veggies, oil, vinegar, salt, pepper and lime. Refrigerate. Grill chicken. Put pasta on plate and place slices of grilled chicken on top. Serve and enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user ALLILACROIX.






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