Chicken Mozarella and Pasta

3/4 Cup Olive Oil
6 Large boneless, skinless Chicken Breast Halves
1/4 Cup Balsamic Vinegar
1 Teaspoon Grainy Mustard
2 Onion Slices
Salt & Pepper to taste
2 Large Parsley Sprigs & 2 Large Basil Leaves
1/2 pound Mozzarella
1 6 oz jar sun dried tomatoes in oil, drained and chopped
4 Cups cooked bow-tie pasta


Heat grill to medium-high heat, brush a little olive oil over chicken and grill or broil 8 minutes on each side, or until done.


Blend remaining oil in a food processor with the vinegar, mustard, onion, salt, pepper, parsley & basil.


In a large bowl, mix together the dressing and mozzarella.


Toss sun dried tomatoes and pasta with mozzarella mixture.


Spoon onto platter, top with chicken.

Shared by Debbie McLean Warner