Ingredients
- 1/4 c Lemon Balsamic
- 3 Tbsp Garlic Olive Oil
- 3 Tbsp Toasted Sesame Seed Oil
- 3 Tbsp soy sauce low sodium
- 2 Tbsp ginger root minced
- 3 cloves Garlic minced
- 1 Tbsp Sugar
- 1 1/2 lb Chicken Breast boneless,skinless
- 12 oz Choice Pasta Big Brick House
- 1 lg Sweet red pepper chopped
- 1 lg yellow pepper chopped
- 1/4 c cefresh parsley minced
- 1 cucumber(s) peeled, chopped
- 2 green onions sliced
- 1/4 tsp Pizza style crushed pepper
Servings:
Units:
Instructions
- Combine the everything from Lemon Balsamic Vinegar to the sugar. Pour 1/4 c into a shallow dish, reserving the reaminder. Add the chicken and turn to coat. Refrigerate 30 minutes. Drain chicken, discard marinade. Grill the chicken, covered on an oiled grill rack over medium heat. 5-7 minutes or until 165 degrees.
- Cook pasta according to package; drain and rinse with cold water. Combine the remaining ingredients with reserved marinade. Cut chicken into 1 inch slices. Add pasta and chicken to vegetable mixture;toss to coat. Refrigerate until serving.
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