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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


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


  1. Combine all marinade ingredients in a glass dish.
  2. Dip chicken pieces into marinade and turn to coat; sprinkle with black pepper.
  3. Marinate for at least one hour.
  4. Grill chicken and cut into bite-size pieces.
  5. Toss rotini with remaining ingredients; add chicken.

Serves 4 to 6.

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