3 boneless, skinless chicken breast halves
2 tsp chili paste with garlic
2 Tbsp reduced-sodium soy sauce
2 scallions, cut into one-inch pieces + 1 tsp chopped scallions
1/4 cup water
1/2 lb pasta (I like rotini, cavatappi or cellentani)
Marinate the chicken: Combine the chicken breasts, chili paste, 2 Tbsp soy sauce, 2 scallions, and water in a plastic bag. Seal the bag, pressing out as much air as possible. Massage the chicken to make sure the marinade is distributed evenly. Refrigerate for 6 hours, or overnight.
Remove chicken from the marinade, and cook on the grill or under the broiler for approximately 4 minutes per side. This can be done up to three days in advance; keep the chicken refrigerated. When ready to finish the dish, chop the chicken into bite-size pieces, and set aside.
Cook pasta according to the package directions. Drain, rinse under cold water to stop the cooking action, and drain again. Set aside.
In a large mixing bowl, combine the dressing ingredients and mix thoroughly. Add the pasta, chicken, and 1 tsp chopped scallions. Stir, and serve.