Basil Chicken Pasta
1lb chicken breasts, trimmed and cut into bite-sized pieces
2 T olive oil
1 medium onion, chopped
2 cloves garlic, minced
¼ c balsamic vinegar
2 (14.5 oz) cans Italian style diced tomatoes
12-16 oz uncooked penne (use 12oz if you like a saucier pasta)
2 T butter
¼ c chopped fresh basil
8 oz fresh mozzarella cut in ½ inch pieces
Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done. Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened.
Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta.
Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately.