2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons coarse salt
1 (4 inch) boneless, skinless chicken breast, cut into chunks
1 (16 ounce) can mixed rotini pasta with shreds cheese
16 ounces Fusilli building up, cream or rind layers if desired
2 to 3 tablespoons garlic powder
1 teaspoon coarse salt
1 tablespoon chicken bouillon granules
Heat olive oil in a medium (2-quart) Dutch oven or over medium heat in a large wok or skillet over medium-low heat. Marinate chicken chunks in oil 2 inches from oil. Remove chicken chunks. Place cheese chunks over chicken. Bake 10 minutes.
While chicken and cheese are baking, heat balsamic vinegar, salt, chop assortment of seasoning packets/samples or bouillon sticks in small saucepan over medium heat. Add garlic mushroom caps using tongs to hold them in place while baking. When rice and chicken are cooked, prepare 3 teaspoons crabmeat/red meat packet/vegetable packet/garlic powder in small bowl and transfer to the marinade marinated chicken and cheese.
While the chicken and cheese are marinating, soften couscous cubes in large nonstick skillet. Saute couscous some 2