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Prep Time
10 mins
Total Time
30 mins
Serves
4 to 6

Ingredients

Grilled Chicken:
1 tbsp
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
375 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
olive oil
75 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
4 cups
baby spinach
1 L

Method

Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 1/2 cups/375 mL)
Calories:
450
Fat:
19 g
Saturated Fat:
3 g
Carbs:
47 g
Fibre:
2 g
Sugar:
2 g
Cholesterol:
55 mg
Protein:
22 g
Sodium:
1100 mg