Ingredients 1 1/2 lbs boneless, skinless chicken breasts
3/4 cup extra virgin olive oil
3/4 cup fresh squeezed lemon juice
1 tablespoon finely minced garlic
1 tablespoon dried oregano
2 teaspoons each, salt and cracked pepper
1 large tomato
1/2 English cucumber
1 red onion
1/4 cup chopped Italian parsley (flat leaf)
1 cup plain yogurt
1/4 cup fresh squeezed lemon juice
2 tablespoons tahini (sesame seed paste)
1/2 teaspoon ground cumin
Salt and pepper to taste
Dash of cayenne pepper
1-16 oz box Notta Pasta Fettuccine

Directions

1.	Lightly pound chicken breasts, between plastic wrap, to make an even grilling thickness.
2.	Add olive oil, lemon juice, garlic, oregano, salt and pepper to a size appropriate dish that will allow chicken to fit snugly without over lapping. Whisk well and add chicken.
3.	Marinate 30 minutes at room temperature and turn over. Marinate 30 minutes more.
4.	While chicken is marinating: slice tomato into thin wedges, cucumber and red onion into thin slices. Add to a large bowl and toss together with parsley.
5.	In a medium bowl, whisk yogurt, lemon juice, tahini, cumin, salt, pepper and cayenne pepper until smooth. Refrigerate yogurt sauce.
6.	Put a large pot of salted water on to boil.
7.	Over a medium-high heat grill chicken breasts 5 to 7 minutes on each side, or until a meat thermometer reads 165 degrees. Slice into strips.
8.	Meanwhile, boil Notta Pasta, quickly rinse and drain. Add pasta and chicken to vegetables. Toss with yogurt sauce and serve.