Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light July 1999

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Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.

  • To prepare chicken, sprinkle chicken with dried basil and oregano.

  • Prepare grill.

  • Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.

  • To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.

  • Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.

Nutrition Facts

422 calories; calories from fat 15%; fat 7.2g; saturated fat 1.2g; mono fat 4.3g; poly fat 1.3g; protein 27.7g; carbohydrates 61.1g; fiber 5.5g; cholesterol 44mg; iron 4.1mg; sodium 494mg; calcium 52mg.
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