In a small bowl whisk together all of the marinade ingredients.
Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag.
Pour the marinade over the chicken and seal the bag pressing out all the air as you do.
Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.
Preheat your grill to medium high heat and spray or brush the grates with oil.
Place the chicken on the hot grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken.
Remove from the grill and let it rest for at least 5 minutes before slicing.
TOMATO BASIL PASTA:
Cook the pasta according the package instructions omitting an oil that is calls for.
While the pasta cooks heat a large saute pan over medium high heat
When the pan is hot add in the olive oil and swirl it around the pan.
Add in the garlic and cook for 30 second then pour in the cherry tomatoes and season with salt, pepper, and red pepper flakes.
Lower the heat to medium and saute the tomatoes and garlic for several minutes or until the skins start to wrinkle and they release some of their juices
Add in the chopped basil and stir everything together
Add the chopped basil and stir everything together
Add the cooked pasta in with the tomato basil mixture and toss everything together.
Top with the sliced balsamic grilled chicken, Parmesan cheese and more chopped basil