Ingredient ! 8 Ounce  uncooked campanelle pasta. 1 teaspoon  olive oil. 4   boneless, skinless chicken breast halves . 2 tablespoon  Greek Rub. 1   seedless cucumber. half  small red onion Dressing. 1 cup  Greek yogurt. one by four  cup  mayonnaise. 2   garlic cloves, pressed. 2 teaspoon  lemon juice. 1/2 teaspoon  salt. half teaspoon  coarsely ground black pepper.
Preparation ! Bring salted water to a boil in covered (4-qt./3.8 Litre) Casserole. Cook pasta according to package directions. Drain in large Stainless Mesh Colander rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from Skillet cool 5 minutes. Thinly slice chicken using Chef’s Knife set aside.
Meanwhile, combine dressing ingredients in Stainless (4-qt./4-Litre) Mixing Bowl mix until smooth. Set aside 1/2 cup (125 Milli litre) of the dressing. Add pasta to remaining dressing in mixing bowl toss to coat.
Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken drizzle with reserved dressing