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1
Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
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2
Set aside while making the glaze.
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3
In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
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4
Bring mixture to a boil.
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5
Reduce heat and simmer for about 10 minutes.
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6
Remove from heat and set aside.
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7
Grill chicken over medium coals until done.
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8
Slice into strips when cool and set aside until pasta is ready to assemble.
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9
Add olive oil to a heated skillet.
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10
Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
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11
While vegetables are cooking, boil water and cook pasta until tender.
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12
Drain pasta and place in a large bowl.
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13
Add chicken, sauted vegetables, and balsamic vinegar glaze.
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14
Toss and serve.
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15
Add parmesan cheese if desired.
