1. Pound the chicken breasts between two pieces of parchment paper till they are an even ½ inch thick.
2. In a bowl mix together the olive oil, lemon juice, dried Italian herbs, salt and pepper. Add chicken breasts and massage marinade into meat until evenly coated. Refrigerate for 4 hours.
3. Heat grilling pan, and lightly grease. Place chicken breasts on the pan and grill per side for 2-3 minutes.
4. Once fully cooked, remove chicken from pan, and slice it into bite sized pieces.
5. While chicken is cooking, boil some water with salt in a pot. Cook the tricolor spirali, according to packet instructions till al dente. Drain the pasta, and toss in some olive oil.
6. ​​​​​​​Mix the ingredients for the dressing in a bowl. Toss in the pasta, grilled chicken, cherry tomatoes, fresh basil and red onions. Check for seasoning.

Enjoy your meal!