"Chicken, blueberries and pasta are a winning combination in this spa-inspired light summer meal. Use white balsamic vinegar for the dressing, a milder and less sweet version of the traditional reddish-brown balsamic vinegar. Photo credit: Amy Johnson from She Wears Many Hats...."
INGREDIENTS
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1/2 cup olive oil
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1/2 cup white balsamic vinegar
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1 tablespoon sugar
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1/2 teaspoon McCormick® Oregano Leaves
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1/2 teaspoon McCormick® Black Pepper, Coarse Ground
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1/2 teaspoon McCormick® Sea Salt Grinder
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1/2 teaspoon McCormick® Thyme Leaves
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1 1/4 pounds boneless skinless chicken breast halves
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8 ounces bow-tie pasta
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3 ounces baby spinach leaves (about 4 cups)
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1 cup blueberries
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1/4 cup thinly sliced red onion