Ingredients:
1 Pkg Thin Cut Chicken Breast
1 Cup of Italian Salad Dressing
1 Tablespoon Sugar
2 Cups Cooked Rotini Pasta
1 Cup Cooked Broccoli 
8 oz Mozzarella Pearls
2 Tablespoons Olive Oil
1/4 Teaspoon Sea Salt
Sprinkle Black Pepper

First the marinade. This marinade isn’t only for flavor, it makes sure the chicken breast stays juicy and tender. Mix italian salad dressing and sugar in a resealable bag. Add chicken breast and leave in marinade for at least 2 hours, or overnight. Oil your grill pan. Heat to medium-high. Cook for about 3 to 4 minutes. Flip your chicken breast when it easily releases from the grill pan, a signal that you have grill marks. Continue to cook for another 3 to 4 minutes. Check for an internal temperature of 165°F. Then remove from heat and let your chicken breast rest about 5 to 7 minutes. Marinate your mozzarella pearls. Combine cooked and cooled pasta, marinated mozzarella pearls, and cooked broccoli in a bowl. Let sit for about 10 minutes. Plate your pasta and top with grilled chicken breast. Or chop your grilled chicken and add it to your pasta salad. So yummy! Serves 2.

Add-Ons: Onions.

Enjoy!

Summer favorite Tomato Arugula Salad