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  • 1-1/2 cups medium shell pasta (about 1/4 pound)
  • 2 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 (8-ounce) package fresh mozzarella cheese, pearls or ball cut into 1/2-inch pieces
  • 2 boneless, skinless chicken breasts (about 3/4 pound)
  • Nonstick cooking spray
  • 1 cup halved tomatoes
  • 1/4 cup thinly sliced fresh basil leaves (about 6 leaves)


  1. Prepare outdoor grill for direct grilling over medium-high heat.
  2. 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.
  3. 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.
  4. Cut chicken into 1-inch pieces. To serve, add tomatoes, basil, pasta and chicken to cheese mixture; toss until well combined.

Facts. Finds. Flavors.

This dish can be prepared, covered and refrigerated up to 1 day before serving.

  • 550 Calories
  • 18g Fat (7g Saturated)
  • 121mg Cholesterol
  • 613mg Sodium
  • 47g Carbohydrates
  • 3g Fiber
  • 45g Protein