15m
PREP TIME
20m
COOK TIME
321
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- 1/2 cup olive oil
- 1/2 cup white balsamic vinegar
- 1 tablespoon sugar
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1 1/4 pounds boneless skinless chicken breast halves
- 8 ounces bow-tie pasta
- 3 ounces baby spinach leaves (about 4 cups)
- 1 cup blueberries
- 1/4 cup thinly sliced red onion
INSTRUCTIONS
- 1 Mix oil, vinegar, sugar, pepper, oregano, sea salt and thyme in large bowl with wire whisk until well blended. Reserve 1/2 cup for the pasta salad. Add chicken to remaining vinaigrette; turn to coat well. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- 2 Grill chicken over medium heat 6 to 8 minutes per side or until cooked through. Cut chicken into bite-size pieces.
- 3 Meanwhile, cook pasta as directed on package. Drain well. Place spinach in large serving bowl. Add hot cooked pasta; toss gently until spinach is slightly wilted. Add chicken, blueberries, onion and reserved 1/2 cup vinaigrette; toss gently to coat. Serve warm or at room temperature.
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