1 (4 ounce) canorini pasta
2 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 (4 ounce) can tomato paste
2 tablespoons olive oil
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for8 to 10 minutes or until al dente; drain.
In a large bowl, combine pasta, garlic, oregano, basil, sage, salt, basil, marjoram, thyme, skinless chicken, tomato paste, olive oil, salt and pepper. Mix well and toss to coat.
Place chicken in the bowl with sauce mixture. Cover and refrigerate for at least 2 hours before grilling.