Margherita Pasta with Grilled Chicken

This is a very simple and fast recipe I found in my Cuisine At Home magazine (August 2010).

For the pasta:

8 oz dry spaghetti

3 cups halved grape or cherry tomatoes (12 oz)

2 cups diced fresh mozzarella (8 oz)

1/4 cup extra-virgin olive oil

2 Tbsp. minced garlic
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

Directions:
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.