This is probably our most favorite “go-to” recipe.  I can make this and store it in the refrigerator for days.  I love to take it to lunch and my daughter will even take it to school in her lunchbox.  Sadly, we are on a no-dairy trial with my daughter right now, so I wouldn’t dream of torturing her by making this.   So rather than MAKE IT, I will SHARE IT!!!

Our Favorite Chicken Pasta!!!!!!!

Grilled Chicken Pasta Salad

Marinade: 1/2 c. Olive Oil; 2-3 cloves of garlic, chopped; 2 Tbsp. Worcestershire Sauce; 2 Tbsp. Soy Sauce

Combine all marinade ingredients in a glass dish.  Dip 4 boneless, skinless chicken breasts in marinade and turn to coat; sprinkle with black pepper.  Marinate at least an hour.   Grill chicken and cut into bite-size pieces.

Cook 1 lb. of rotini and drain.

Add 2 cups of Parmesan Cheese and 1 cup of Olive Oil.

Add 1 1/2 cups of cherry tomatoes, cut in half.

Add chicken breast and as much chopped basil as you like.  I personally like to add a big handful!

One of my favorite things…

This tastes even better if refrigerated for the day or overnight.  Joe likes to heat it up a little, but I like it cold.

Finished Product!!!!

Also, if you don’t have time for grilling chicken, we have found that a cooked rotisserie chicken from the grocery store will do in a pinch (and we do it this way A LOT).

Variation – Chopped rotisserie chicken instead of grilled chicken breast

You can play around with the recipe since I know some people may prefer less olive oil and some may even like to add a small can of black olives.

I hope you enjoy this as much as my party of six does!!!