I started with a Pinterest recipe and then opted to change almost everything so forget it.
1 box pasta, I opted for bow ties
Balsamic vinegar (this is why I find other’s recipes, because I have no idea how much I used)
1 lb chicken
2 pints cherry or grape tomatoes
Fresh Mozzarella, 1 package, whatever that was
Fresh basil (unless you’re like me, buy fresh basic that then goes bad before you get around to making this recipe and you use just basil seasoning instead)
Boil water and cook pasta.
Add balsamic vinegar to a pan with the heat set to Medium/High. Like I said above, I’m not sure how much I used but it was enough to sufficiently cover the bottom of the pan and keeping in mind that it would reduce through cooking. Bring to a boil and then lower. Simmer, stirring occasionally until the vinegar reduces to a syrup-y consistency.
Cut chicken to bite sized pieces and add to the reducing vinegar. Heat until solidly cooked throughout. When I lowered the heat on the balsamic, I began cutting the chicken and added it to the pan. It seemed to work well that the chicken was ready as the vinegar hit the right reduction.
Cut the tomatoes in half and add to the pan. Add the basil as well.
Drain the pasta and return to the pot. Pour the chicken, vinegar, tomato, basil mixture in with the pasta. Mix thoroughly to coat all. Serve.
Not one of my usuals but a nice change of pace.
Makes 6 servings