Chicken Bruschetta Pasta Salad

1. 1

   Set a chicken breast on a flat work surface. Slice horizontally through the center, taking care not to cut all the way through. Open the two sides like a book. Repeat with the remaining chicken breasts. Place the chicken and vinaigrette in a resealable plastic bag; seal and refrigerate to marinate overnight.

2. 2

   Preheat an outdoor grill to 400 degrees F (200 degrees C).

3. 3

   Discard the vinaigrette, then place the chicken on the grill. Grill for 4 to 5 minutes. Use tongs to flip the chicken breast. Continue cooking until the juices are no longer pink and an instant-read thermometer registers 165 degrees F (74 degrees C), about 4 to 5 minutes more.

4. 4

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until slightly firm, about 12 minutes. Drain the pasta and immediately plunge it into an ice water bath.

5. 5

   Halve the tomatoes and place them in a bowl. Add oil, minced garlic, and basil. Season with salt and pepper to taste.

6. 6

   Drain the pasta again; add it to the tomato mixture. Gently toss to distribute the tomatoes and combine. Top with the grilled chicken breast and drizzle with balsamic glaze.

• Calories 666.99 kcal High
• Protein 34.24 g Good Source
• Carbs 83.29 g Moderate
• Total Fat 23.47 g High
• Saturated Fat 3.35 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 74.73 mg High
• Sodium 820.68 mg High
• Fiber 8.15 g Good Source
• Sugar 15.42 g High
• Added Sugar 3.56 g Moderate
• Calcium 54.2 mg Low Source
• Iron 6.81 mg Good Source
• Potassium 242.5 mg Low Source
• Vitamin A 373.54 mcg_rae Good Source
• Vitamin C 15.32 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄