Balsamic Chicken, Tomato, and Basil Pasta

12 ounces chicken breast

(frozen breast tenderloins works well to make it quick and easy)

6-8 roma tomatoes

1 cup fresh basil

4 tablespoons olive oil

1/2 cup + 2 tablespoons balsamic vinegar

4 servings whole wheat pasta

2 bay leaves

1 tsp crushed garlic

1 tablespoon granulated garlic

2 tablespoons italian seasoning

salt

Boil the chicken in water (enough to cover the chicken with about an inch above) with the granulated garlic, italian seasoning, bay leaves, salt. Cook on medium high for about 15 minutes (or until fully cooked).

put the 1/2 cup balsamic vinegar in a small sauce pan on low to reduce to about 1/2 of the original amount.

Chop the Roma tomatoes. Chop the fresh basil and mix with the tomatoes in a a bowl. Mix the olive oil with the remaining 2 tablespoons of balsamic vinegar, the crushed garlic, and a bit of salt separately and add to the tomato basil mixture. Toss well and let sit until the ready to serve.

When the chicken is finished cooking remove from water and set aside to cool slightly. Add enough water to your chicken liquid to cook your pasta (if needed). Bring the chicken cooking liquid to a boil for a few minutes add more salt and cook your pasta in the water.

Drain the pasta. Drain the oil and vinegar mixture (from the tomato basil mixture) into the cooked pasta and mix (this will prevent the pasta from sticking together).

Chop the chicken into small pieces and pour the balsamic reduction over and toss.

When you are ready to serve, toss the chicken, pasta and the tomato basil mixture and serve. This dish can be served cold or hot. Top with additional basil.

This is 4 servings and is 466 calories per serving. To reduce the calories you can serve over a salad instead of pasta.

You can also add mozzarella or parmesan cheese to top and