Product Recall:Various Brands of Vegetable Products

Grilled Chicken with Antipasto Pasta Salad

Prep time: 10min
Total time: min
Serves: 4 to 6
Grilled Chicken:
1 tbs
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
340 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
extra virgin olive oil
75 mL
1/2 tsp
salt
2 mL
1/4 tsp
freshly ground pepper
1 mL
4 cups
baby spinach
1 L
1 1/2 cups (375 mL)
calories
450
fat
19 g
saturated fat
3 g
carbs
47 g
sugar
2 g
protein
22 g
cholestrol
55 mg
fibre
2 g
sodium
1100 mg

Directions

  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.

  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.

Tip

Substitute marinated artichokes (packed in water) for the mixed pickled vegetables.