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Coat chicken with oil, oregano, salt, black pepper and pepper
flakes. Grill, covered, until cooked through, about 4 minutes per
side. Remove chicken from grill and tent with foil; rest 3-4
minutes. Slice each breast into strips.
Heat 1/4 cup oil in a skillet over medium-low. When oil is
himmering, add garlic and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with the garlic-infused oil and
pasta. Stir in basil; season with salt, black pepper, and pepper
flakes.
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