Balsamic Marinade Chicken and Spinach, Tomato, and Fresh Mozzerella Pasta Salad with Balasmic Dressing

this is the tastiest meal ever and honestly, so stinking easy to make... it's a good meal to make when your hosting a get-together, having family or friends over, or just for yourself etc... for a bigger crowd, try adding a starch like baked sweet potatoes or mashed yukon gold and red potatoes (:

the chicken recipe came from eating well magazine --

DIRECTIONS: 

wisk 1/4 cup each of olive oil and balsamic vinegar, two minced garlic cloves, one tablespoon italian seasoning, one teaspoon salt**, and 1/2 teaspoon pepper.

** i eliminated the salt and it tasted just fine (:

1. start with: boneless, skinless chicken breast, 1 to 1&1/4 pounds for four servings.
2. place chicken in a shallow baking dish or one-gallon sealable plastic bag. add the marinade and refrigerate for at least one hour or up to twelve hours. (the longer it marinates, the more intense the flavor!) remove from the marinade and pat dry before grilling or broiling.
3. to grill: preheat grill to medium-high & oil the grill rack. grill the chicken, turning once, 4-8 minutes per side.
4. to broil: position a rack in upper third of oven; preheat broiler. line a baking sheet with foil and spray with cooking spray. place chicken on pan and broil, watching carefully and turning at least once, 10-15 minutes total (:

one breast yields: 169 calories; 7 g of fat; 250 mg sodium (:


the pasta recipe is from cooking light: 5 ingredient, 15 minute recipes and it was my FAVORITE part of the meal and it was great for lunch the next day!

INGREDIENTS: 

2 1/2 multigrain rotini pasta (such as barilla plus)
2 cups grape tomatoes
olive oil
balsamic vinegar
baby spinach
4 ounces fresh mozzarella cheese, chopped

DIRECTIONS:

1. cook pasta according to directions on package, omitting salt. rinse with cold water, drain.
2. while pasta cooks, prepare dressing by mixing 1/4 cup balsamic vinegar and 1/4 cup olive oil and tomatoes in separate bowl.
3. add pasta and spinach; toss well and top with CHEESE!

yield: 4 servings (serving size: 1 1/2 cups)


calories 450**; fat 15.9g (sat 5.1g, mono 6.6 g, poly 3.3 g); protein 19.9g; fiber 8g; chol 22mg; iron 5.5mg; sodium 262mg; calc 259mg.

** i know this seems like a LOT but don't worry, it's for the whole pasta, not just one serving (:

VIOLA! AND HAPPY EATING (: