Pasta with Grilled Chicken and Tapenade

Total time: 25 minutes
    By cooking the pasta and green beans together we save on cleanup and add a bit of flavor to the pasta. This is not really a salad but is served at room temperature to bring out the best of the flavors.

 Ingredients:

• 1 1/4 cups (4.2oz, 120gr) 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 (240gr) 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 salad olive oil

 Instructions:

• Cook pasta according to package directions.
• Note cooking time and add beans to water during last 4 minutes.
• For chicken:
• Mix vinegar, Worcestershire, oil and oregano. 
• Pour over chicken and allow to marinate for 10 - 15 minutes. 
• Cook on barbecue grill or in a nonstick skillet, 12 - 15 minutes, turning once.
• For the rest:
• Top and tail beans.  Cut into 1 inch (2.5cm) pieces. 
• Add to boiling pasta water during last 4 minutes of pasta cooking time.
• Cut cherry tomatoes in half.  
• Tear basil leaves if large.
• Put tomatoes, chickpeas, tapenade and olive oil in large bowl, mix gently.
• To finish:
• When pasta / beans are done, drain and rinse with cool water.
• Add to bowl and toss gently with tongs to combine.
• When chicken is done, remove, slice and add to pasta. 
• Sprinkle with basil leaves, cheese and serve.