GRILLED CHICKEN PASTA SALAD
- 1 pound pasta (your choice, lighter works better)
- 1/2 cup olive oil
- 1/3 cup balsamic vingar
- 2 tablespoons fresh basil
- black and green olives, chopped to taste (optional)
- 2-4 chicken breasts
- 2 red peppers
- 2 green peppers
- 4-5 finely chopped garlic cloves
- 1 medium onion chopped
- salt & pepper to taste
First prepare pasta per package directions.
Mix olive oil and balsamic vinegar, basil and salt and pepper. Pour the mixture over pasta.
Add a bunch of chopped olives to the pasta for flavor if you wish.
Chill for 10 to 20 minutes.
Roast peppers on grill.
Cut peppers in half, place on grill skin down, and put a teaspoon of balsamic in peppers while they roast.
When skin begins to burn take off grill cool under cold water and remove blackened skin.
Chop to desired eating size.
Warm garlic on grill by placing garlic and onions in aluminum foil that has been dusted with PAM. Grill until onions become translucent.
When chicken has been grilled through, cut up in cube sized pieces.
Add chicken, peppers, garlic and onion to pasta and serve.
Total Fat: 15 g
Carbohydrates: 50 g
Protein: 28 g