15 minPrep Time

45 minCook Time

1 hrTotal Time



    • 1 pound bow tie pasta
    • 1 tablespoon olive oil
    • 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes
    • salt and fresh ground pepper, to taste
    • 6 roma tomatoes
    • 10 fresh basil leaves, cut into thin strips
    • 4 tablespoons olive oil, divided
    • 1/4 teaspoon salt
    • 1/8 teaspoon fresh ground pepper
    • 4 garlic cloves, minced, divided
    • 1/2 cup tomato sauce
Balsamic Glaze
    • 1/2 cup balsamic vinegar
    • 1/2 tablespoon sugar
  1. Prepare pasta according to the directions on the package.
  2. Season chicken with salt and pepper.
  3. Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside.
  4. Dice tomatoes and save the juices in a small bowl.
  5. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
  6. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
  7. Add remaining garlic and saute for about 20 seconds, or until soft and tender – do not burn the garlic.
  8. Increase heat to medium high and stir in previously prepared tomato salad.
  9. Add tomato sauce to pan and bring to a boil.
  10. Add prepared pasta to sauce pan and toss around until coated. Set aside.
  11. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.
  12. Transfer pasta to a platter.
  13. Arrange prepared chicken breasts on top of pasta.
  14. Serve.

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