• Cooking Time:
  • Servings:
  • Preparation Time:


Based on individual serving.

Calories: 460

Total Fat: 15 g

Carbohydrates: 50 g

Protein: 28 g


  • 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.
  • Grill chicken.
  • 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.

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