This is a very simple and fast recipe I found in my Cuisine At Home magazine (August 2010).
For the pasta:
1/2 cup thinly sliced fresh basil
salt, pepper and red pepper flakes to taste
toasted pine nuts
For the chicken:
4 boneless, skinless chicken breast halves (4-5 oz each)
evoo, dried oregano, salt, pepper and red pepper flakes
Preheat grill to medium-high. Bring a large pot of water to a boil for the spaghetti.
Cook spaghetti according to package directions; drain and set aside.
Combine tomatoes and mozzarella for the pasta in a bowl; set aside.
Coat chicken with oil, oregano, salt, pepper and pepper flakes. Grill, covered until cooked through, about 4 minutes per side. Remove chicken from grill and tent with foil; rest 3-4 minutes. Slice each breast into strips.
Heat 1/4 cup oil in a skillet over medium-low heat. Add garlic and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with the garlic-infused oil and pasta. Stir in basil; season with salt, pepper and pepper flakes.
To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts.