Pasta Salad with Grilled Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Sprinkle chicken breasts with lemon juice and red pepper flakes. Marinate up to one hour in the refrigerator. Place chicken breasts on greased grill over medium high heat. Grill for 10-15 minutes per side or until a thermometer inserted into the thickest piece reads 165°F (74°C). Cool slightly then slice in ½-inch strips.
Dice the tomatoes and mince the fresh herbs. Combine herbs and tomatoes with fresh ground black pepper in large serving bowl.
Boil pasta according to package directions in unsalted water. Drain.
Meanwhile, heat olive oil slowly in a small pot until it is just about ready to boil. Pour over tomatoes and herbs in serving bowl. Combine well and add hot pasta and shredded Romano cheese and toss again. Garnish with sprigs of fresh herbs.
Use any combination of fresh herbs. Serve warm or cold. Leftovers are great in pitas or wraps.
|Per 440 g serving||Amount|
|Saturated Fat||9 g|
|Per 440 g serving||% Daily Value|