ounces fresh mozzarella cheese, very finely chopped, at room temperature
ripe tomato, chopped
cup roasted red bell pepper, chopped
teaspoons balsamic vinegar
tablespoons extra virgin olive oil
teaspoon black pepper
Prepare marinade by pulsing in blender or food processor 1/2 cup basil leaves, 1/4 cup olive oil, garlic clove and 1/2 teaspoon salt. Place chicken in zippered plastic bag; add marinade, seal bag and turn to coat evenly. Refrigerate chicken and let marinate for at least one hour or up to overnight.
When ready to grill, drain chicken, leaving the basil that clings to the breasts. Let sit uncovered at room temperature for about 20 minutes. Prepare gas or charcoal grill or preheat broiler. Grill uncovered (or broil) for 10 to 12 minutes total, turning and rotating chicken to produce crisscross grill marks. Chicken is cooked when internal temperature measures 170° F.
While chicken is cooking, prepare pasta according to package directions. Drain and place in large serving bowl. Add mozzarella cheese pieces; toss well to melt cheese with pasta.
Cut hot chicken meat into ½-inch pieces. Immediately scatter warm chicken and juices over pasta and cheese; toss well. Add tomato, red bell pepper, balsamic vinegar, extra virgin olive oil, remaining one-half teaspoon salt and black pepper.