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.
GET FLAVOR MAKER
Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!