grilled chicken and veggie pasta salad
(1)
  • 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.
Servings Per Recipe: 8
Nutritional Info 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

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