Grilled Chicken Pasta

The all-purpose marinade is excellent with chicken, fish, or meat. The dish tastes even better if you refrigerate the dish for the day or overnight; serve warm or cold.

4 to 6 skinless, boneless chicken breast halves
1 pound rotini pasta, cooked and drained
3 to 4 chopped green onions
1 can small pitted black olives
2 to 3 semi-ripe tomatoes, cut bite-size
1 cup olive oil
2 cups Parmesan cheese
Salt and pepper
Large handful of fresh basil

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 one hour.

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

Serves 4 to 6.