Ingredients

The following ingredients have 4 Servings
  • 1 pound bow tie pasta or any short noodle pasta
  • 6 roma tomatoes (chopped)
  • large handful of fresh basil leaves (cutting will put black marks onto the basil, ripped apart)
  • 2 TBS extra virgin Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 TBS minced garlic
  • non stick spray
  • 2 chicken breasts (chopped into bit sized pieces)
  • 1/2 cup tomato sauce (marinara)
  • 1/2 cup balsamic vinegar
  • 2 TBS sugar
  • 1/4 cup grated romano cheese

Instruction

  • Cook bowtie pasta according to package directions, making sure not to overcook; set aside.
  • In a bowl, add tomatoes, basil, olive oil, salt, pepper, and 1/2 TBS minced garlic.
  • Spray skillet with nonstick spray, add chicken to skillet and sauté until cooked through, about 7-8 minutes. Remove from plate, set aside, wipe skillet out.
  • Add tomato mixture to skillet and sauté for 1 minutes. Add tomato sauce, and bring to a boil. sauté for 4-5 minutes. Add chicken and pasta and toss to coat; set aside.
  • For the glaze: Add balsamic vinegar and sugar to a small sauce pot and whisk to combine. Bring to a boil, and boil for 3-4 minutes whisking occasionally, and being careful not to burn. Simmer for 2 minutes, then remove from heat.** Drizzle over pasta and toss to coat. Add romano cheese.
  • Serve pasta and garnish with additional basil if desired.