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1
Marinate chicken in 1-3/4 cups plus 2 Tbsp.
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2
(455 mL) of the dressing (or in 5 Tbsp.
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3
[75 mL] of the dressing for trial recipe) in shallow non-reactive container 1 to 2 hours.
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4
Remove chicken from marinade; discard marinade.
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5
Grill chicken on medium-high heat 4 to 5 min.
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6
on each side or until cooked through (165 degrees F).
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7
Remove from grill.
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8
Brush evenly with 6 Tbsp.
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9
(90 mL) of the dressing (or with 1 Tbsp.
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10
[15 mL] of the dressing for trial recipe).
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11
Cool.
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12
Cover and refrigerate until ready to use.
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13
Meanwhile, saute mushrooms in hot oil on medium-high heat 3 to 4 min.
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14
or until tender.
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15
Stir in 1/4 cup (50 mL) of the remaining dressing (or 1 Tbsp.
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16
[15 mL] of the remaining dressing for trial recipe); saute an additional minute.
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17
Place in large bowl.
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18
Add all remaining ingredients except cheese, pepper and remaining 3 cups (750 mL) dressing (or remaining 1/2 cup [125 mL] dressing for trial recipe); cover.
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19
Refrigerate until ready to use.
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20
For each serving: Toss 1 cup (250 mL) of the pasta mixture with 2 Tbsp.
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21
(30 mL) of the remaining dressing; place on serving plate.
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22
Slice 2 oz.
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23
(60 g) of the chicken; fan out over pasta mixture.
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24
Sprinkle with 1-1/2 tsp.
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25
(7 mL) of the cheese.
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26
Season with a dash of black pepper.
