- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 (16 ounce) package rotini pasta
- 1 pinch garlic salt, or to taste
- 1/2 cup vegetable oil
- 1 lemon, juiced
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese, or to taste
- 1 (10 ounce) package baby spinach leaves
- Preheat grill for medium heat and lightly oil the grate. Season chicken breasts with salt and black pepper.
- Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into cubes.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Season pasta with garlic salt.
- Whisk vegetable oil, lemon juice, basil, and Parmesan cheese together in a large bowl. Add pasta, chicken, and spinach leaves. Toss to coat.
- Cover and chill for 2 hours before serving.
05/20/2018
recipepes.com
Lemon Basil Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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