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- Pasta with Grilled Chicken and Tapenade
- 1 1/4 cup pasta, bite-size, penne, rigatoni
- 2 chicken breasts, boneless, skinless
- Marinade for chicken
- 1 tbs red wine vinegar
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 1 tsp oregano
- The rest
- 6oz (180gr) green beans
- 8oz (250gr) chickpeas, drained and rinsed
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 3 tbs basil leaves
- 1/4 cup (1oz, 30gr) shredded cheese
- 3 - 4 tbs tapenade, black or green to taste
- 1 tbs olive oil
View Full Recipe at Thyme for Cooking, the Blog
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