Prepare homemade Italian dressing by grating garlic cloves into a blender. Pour all ingredients except olive oil into the blender and blend. With the blender running, slowly pour in the olive oil in a steady stream so the dressing will emulsify. ** You can also use about 2 cups of a store bought Italian salad dressing**

Cut chicken breasts in half longways so you have two thinner filets. Pour about half of the Italian dressing over the chicken, toss to coat, cover and place in the fridge for at least 1 hour or up to 6 hours.

When you are ready to cook, boil a large pot of salted water and remove marinated chicken from the fridge. Cook pasta according to package directions. Drain and rinse with cool water.

Heat a pan over medium heat. Add chicken to the warm pan and cook for 8-10 minutes flipping every 2 minutes. The chicken is done when the internal temperature reaches 165F.

While the chicken cools, dice bell pepper, cut cherry tomatoes in half or quarters, cube mozzarella cheese, drain black olives, and chop parsley.

Cube the chicken once it is cooled. Place in a large mixing bowl with the pasta and all other ingredients. Pour remaining dressing (depending on your preference you may not want to use all of the leftover dressing) over the ingredients and toss to coat. Serve at room temperature or chilled!