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Mix oil, vinegar, Italian seasoning, garlic salt and pepper in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.
Mrs. Nic | August 03, 2015
my new favorite meal, it's delicious
James | October 23, 2015
I loved this dish, however; my husband only gave it a two. He stated it filled him up for about 15 mins.. I liked everything about this. It was quick, different, tasty and easy to clean up from.
Teresa | July 24, 2016