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1
Preheat grill using medium heat.
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2
Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
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3
Rinse chicken breasts with cold water and pat dry with paper towel.
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4
Trim excess fat from chicken and set aside.
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5
In shallow dish, combine olive oil, balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp pepper.
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6
Dip chicken in olive oil mixture, using your hands to completely coat chicken.
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7
Grill 7 minutes on each side (14 minutes total) or until cooked through.
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8
Remove from heat, wrap in aluminum foil, and set aside.
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9
Melt butter over medium heat in skillet.
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10
Saute minced garlic in butter 1-2 minutes.
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11
Remove from heat before garlic gets brown.
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12
Set aside.
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13
Add linguini to boiling water and cook uncovered for 10-11 minutes.
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14
Stir every few minutes to keep pasta from sticking together.
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15
Drain and set aside.
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16
Add Ragu 7 Herb Tomato Sauce to cooked garlic and butter and heat over medium heat 3-5 minutes, stirring occasionally.
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17
Set aside while you slice the grilled chicken into pieces 1-2 long by 1/2 wide.
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18
In large pasta serving dish, combine cooked linguini with Ragu 7 Herb Tomato Sauce.
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19
Gently stir until all pasta is coated with sauce.
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20
Fold in chicken, olives, and arugula.
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21
Sprinkle remaining 1/2 teaspoons salt, remaining 1/4 teaspoons pepper, feta, and pine nuts on top of pasta.
