Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup vinaigrette
• 1 pound fusilli
• 3 pintss cherry tomatoes
• 3 tablespoons olive oil
• cloves garlic , minced
• leaves basil
• salt and freshly ground black pepper to taste
• 1 tablespoon balsamic glaze , or as needed

Instructions

1. 1 Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining chicken breasts. Add chicken and vinaigrette to a resealable plastic bag; seal the bag and place in the refrigerator to marinate overnight.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C).
3. 3 Discard vinaigrette, and place chicken on the grill. Grill for 4 to 5 minutes. Turn chicken breast over with tongs. Continue to cook until juices no longer run pink, and an instant-read thermometer reads 165 degrees F (74 degrees C), 4 to 5 minutes more.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta and immediately submerge pasta in an ice water bath.
5. 5 Cut tomatoes in half and place in a bowl. Add oil, minced garlic, and basil. Season to taste with salt and pepper.
6. 6 Drain pasta again; add to tomato mixture. Lightly toss to distribute tomatoes and combine. Top with grilled chicken breast, and drizzle with balsamic glaze.

Nutrition per serving