MARINATE chicken in 1-3/4 cups plus 2 Tbsp. of the dressing (or in 5 Tbsp. of the dressing for trial recipe) in shallow non-reactive container 1 to 2 hours. Remove chicken from marinade; discard marinade.
GRILL chicken on medium-high heat 4 to 5 min. on each side or until cooked through (165ºF). Remove from grill. Brush evenly with 6 Tbsp. of the dressing (or with 1 Tbsp. of the dressing for trial recipe). Cool. Cover and refrigerate until ready to use.
MEANWHILE, saute mushrooms in hot oil on medium-high heat 3 to 4 min. or until tender. Stir in 1/4 cup of the remaining dressing (or 1 Tbsp. of the remaining dressing for trial recipe); saute an additional minute. Place in large bowl. Add all remaining ingredients except cheese, pepper and remaining 3 cups dressing (or remaining 1/2 cup dressing for trial recipe); cover. Refrigerate until ready to use.
FOR each serving: Toss 1 cup of the pasta mixture with 2 Tbsp. of the remaining dressing; place on serving plate. Slice 2 oz. of the chicken; fan out over pasta mixture. Sprinkle with 1-1/2 tsp. of the cheese and a dash of black pepper.