GRILLED CHICKEN PASTA 
 
 
This recipe features an all-purpose marinade that is excellent with
chicken, fish, or meat. The amounts of the ingredients in the marinade
are approximate; feel free to vary them to your particular taste. Note
that fresh basil is the key to the deep flavor of this recipe. The
dish tastes even better if you refrigerate the dish for the day or
overnight; serve warm or cold. Serves 4-6. Per serving: 769 cal, 48.1
gm fat, 102 mg cholesterol, 35.6 gm carbohydrates, 4.7 gm fiber, 49.7
gm protein, 735 mg sodium.

4-6 skinless, boneless chicken breast halves
1 lb rotini pasta, cooked and drained
3-4 chopped green onions
1 can small pitted black olives
2-3 semi-ripe tomatoes, cut bite-size
1 cup olive oil
2 cup Parmesan cheese
Salt and pepper
Fresh basil--a big handful, or to taste

Marinade: 
1/2 cup olive oil
2 to 3 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce

Combine all marinade ingredients in a glass dish. Dip chicken pieces
in marinade and turn to coat; sprinkle with black pepper. Marinate at
least an hour. 

Grill chicken and cut into bite-size pieces. Toss rotini with
remaining ingredients; add chicken. 
 
 
 
Recipe from TipWorld