1/4 cup thinly sliced fresh basil leaves (about 6 leaves)
Prepare outdoor grill for direct grilling over medium-high heat.
Meanwhile, in saucepan, cook pasta as label directs; drain. In large bowl, with whisk, stir garlic, vinegar, oil, and 1/2 teaspoon each salt and pepper; add cheese and toss to combine; let stand at room temperature.
Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper; spray both sides with cooking spray. Place chicken on hot grill rack; cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board and loosely cover with aluminum foil; let stand 5 minutes.
Cut chicken into 1-inch pieces. To serve, add tomatoes, basil, pasta and chicken to cheese mixture; toss until well combined.
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This dish can be prepared, covered and refrigerated up to 1 day before serving.