Preparation Time: 15 minutes
Cook Time: 30 minutes
Cut: Boneless chicken
1 ½ lbs (675g) (about 4) boneless, skinless chicken breasts, cut into ½ inch pieces
1/4 cup (60 ml) olive oil
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 tsp (10 ml) Italian seasoning
1 medium white onion, chopped
3 cloves garlic, minced
4 cups (1 L) (2 pints) cherry or grape tomatoes, halved
1 ½ Tbsp (22.5 ml) balsamic vinegar
1 Tbsp (15 ml) fresh basil, julienned
Heat the oil in a large cast or other heavy pan on medium high heat. Add cubed chicken. Season with salt, pepper and Italian seasoning.
Cook the chicken, stirring occasionally, until the chicken starts to brown (about 5-6 minutes). Add onions and garlic and sauté 1 minute. Take care not to burn the garlic. Stir in tomatoes.
Cook the chicken and tomatoes over medium heat for approximately 7- 10 minutes, stirring occasionally until the tomatoes start to soften and mixture thickens slightly. Remove from heat, and stir in the balsamic vinegar.
Spoon chicken and tomatoes over pasta or zoodles (zucchini noodles), and top with fresh basil.