1 large chicken breast
1/4 cup fresh basil, chopped
1 cup cherry tomatoes, halved
buffalo mozzarella, cubed
1 cup frozen peas
salt & pepper (to taste)
Start with slicing the squash in strips from end to end, about 1/4" thick. Brush with olive oil and sprinkle with grill seasoning or just plain sea salt and pepper.
Place on hot outdoor grill or stovetop grill pan. Butterfly the chicken breast, brush with olive oil to both sides and sprinkle with grill seasoning. Grill each side approximately 4-5 minutes depending on thickness.
While squash and chicken are grilling cook the pasta adding the frozen peas straight to the boiling pasta for the last two minutes.
Slice up the squash and chicken into bite size pieces.
In a large skillet on low heat 1 Tbs olive oil. Add pasta, peas, chicken, and tomatoes. Toss to coat in olive oil. Sprinkle with Parmesan cheese.
Season with salt and pepper to taste. Add basil, squash and diced buffalo mozzarella at the very end. Serve and enjoy!
**Key to a great tasting pasta...use a great tasting olive oil! I love Filippo Berio Extra Virgin Olive Oil.