Serves: 6
Total Calories: 334
Pierce chicken pieces several times with fork. Place chicken in large resealable plastic bag or shallow glass dish. Add 1-cup Herb and Garlic Marinade seal bag or cover dish. Refrigerate at least 30 min (overnight is best). Remove chicken from marinade, reserving marinade. Grill chicken, 5 inches from heat source, 5 to 7 minutes on each side or until no longer pink in center, brushing halfway through cooking time with reserved marinade. Remove chicken from grill, slice.
In skillet, heat 2 tablespoons oil. Add broccoli, pea pods and carrots sauté until crisp tender.
In large bowl, combine vegetables, olives, hot noodles and chicken. Add remaining Herb & Garlic marinade and 1 tablespoon oil. Add just enough dressing to noodles to coat toss well.
This Grilled Chicken Pasta Toss recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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