GRILLED CHICKEN PASTA SALAD

Note: This recipe contains honey. If you are having a serious problem with your blood sugar please take that into consideration.

1 1/2 cups (low-sugar or sugar-free) Italian salad dressing

1/2 cup cider vinegar

1/3 cup honey

2 tsp dried oregano

1 tsp dried basil

1/2 tsp freshly ground black pepper

1 1/2 lbs boneless skinless chicken breast halves

1 pkg (12-oz) whole-grain fettuccine noodles

1 1/2 cups fresh broccoli florets

3 medium carrots, sliced into thin coins

2 celery ribs, sliced thin

1 cup chopped green bell pepper

2 cans (2.25-oz each) sliced ripe olives, drained

In a large resealable plastic bag or shallow glass container, combine the salad dressing, vinegar, honey,oregano, basil, and pepper.

Cut each chicken piece into four strips and add to the dressing mixture. Seal or cover and refrigerate for 2 to 3 hours to marinate.

Drain and discard marinade; grill chicken over medium heat 4 to 5 minutes per side or until juices run clear.

Meanwhile, cook fettuccine according to the package directions; drain and cool. Cut into bite-size pieces and set aside.

In a large bowl, combine the vegetables, olives, and fettuccine; pour dressing (below) over the salad and toss to coat. Top with the chicken.

DRESSING:

1 1/2 cups (low-sugar or sugar free) Italian salad dressing

1 tsp garlic salt

1 tsp dried oregano

1 tsp Italian seasoning

Combine ingredients in a jar with a tight-fitting lid and shake well.

Serves 6.

from diabeticenjoyingfood.blogspot.ca