Grilled Chicken Penne Pasta Recipe

2 jars Robert Rothschild Artichoke Dip
1 lb. Penne pasta, pre-cooked
2 lbs. Chicken breast, boneless
1 Lemon, cut in half
1/4 cup Robert Rothschild Italian Oil
2 Tbsp. Garlic clove, fresh, chopped
1 tsp. Thyme, fresh, chopped
1 tsp. Rosemary, chopped
2 Tbsp. Basil, fresh, chopped
1 Tbsp. Kosher salt
1 tsp. Black pepper, coarsely ground
As desired Chives
As desired Parmesan cheese

Marinate chicken breasts overnight in lemon juice from halves, as well as Italian Oil, garlic, thyme, rosemary, basil, salt and pepper.
Cook pasta. Grill chicken until done and slice on an angle. Heat Artichoke Dip on medium heat until warm. Toss pasta with Artichoke Dip and place in bowl with sliced chicken on top. Garnish with chives and Parmesan cheese.