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Ingredientes
- 1 lb boneless skinless chicken breasts
- 2 tsp extra virgin olive oil
- 1/2 tsp dry oregano salt and pepper, to taste
- 8 ounce pasta shells
- 1 c. artichokes, marinated
- 1/2 c. black olives, (oil cured)
- 1/4 c. Italian parsley, minced
- 1 lrg tomato
- 3 Tbsp. fresh lemon or possibly lime juice cayenne pepper, to taste
- 1 tsp dry oregano sandwich spread, to taste
- 1/2 c. extra virgin olive oil
- 1/4 c. red onion, chopped
Direcciones
- Prepare Lemon-Oregano Dressing (lemon juice and remaining ingredients) and set aside. Rub chicken with extra virgin olive oil and sprinkle with oregano, salt and pepper.
- Grill and cold to room temperature. Cut into cubes. Add in chicken to dressing and marinate, stirring occasionally, for 1 hour.
- Cook pasta. Rinse with cool water and drain. Add in chicken and remaining ingredients and toss gently.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 813 | |
| Calories from Fat 519 | 64% |
| Total Fat 58.24g | 73% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 68mg | 3% |
| Potassium 507mg | 14% |
| Total Carbs 47.78g | 13% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.56g | 2% |
| Protein 25.55g | 41% |
