Grilled Santa Fe Chicken with Chimichurri Pasta Salad

Grilled Santa Fe Chicken with Chimichurri Pasta Salad
  • Prep Time: 20
  • Total Time: 30
  • Servings: 4

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About this Recipe



4 Maple Leaf Prime Naturally® Portions Santa Fe Boneless Skinless Chicken Breasts
1/2 lb Ditalini pasta
1 Green pepper, chopped
1 Yellow pepper, chopped
1 Pint Cherry tomatoes, halved
1/2 lb Asparagus, blanched and cut into 1 inch (2.5 cm) piceces
1/4 cup Sliced black olives (optional)


PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Grill the chicken for 8-10 minutes per side or until nicely char grilled and the internal temperature has reached 165°F (74°C).

BOIL pasta in a large pot of salted water according to the package directions. Drain well and set aside to cool slightly. Mix all of the remaining ingredients with the pasta. Season with salt and pepper to taste.

PLACE all of the ingredients for Chimichurri sauce in a blender. Pulse until well blended. Toss the blended sauce with the pasta and vegetables. Serve pasta and chicken together.


Use elbow macaroni instead of ditalini pasta.

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