Preparation Time: 15 minutes
Cook Time: 30 minutes
Cut: Boneless chicken
1 ½ lbs (about 4) boneless, skinless chicken breasts, cut into ½ inch pieces
4 Tbsp olive oil, divided
1 tsp salt, divided
1 tsp black pepper, divided
2 tsp Italian seasoning, divided
1 medium white onion, chopped
3 cloves garlic, crushed and roughly chopped
4 cups (2 pints) cherry or grape tomatoes, halved through stem
1 ½ Tbsp balsamic vinegar
1-2 Tbsp julienned fresh basil
Heat the olive oil in a large cast or other heavy pan on medium high heat. Add cubed chicken. Season with ½ tsp salt, ½ a tsp pepper and 1 tsp 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, the remaining ½ tsp of salt, ½ tsp of pepper and 1 tsp of Italian seasoning.
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 on a platter, and top with fresh basil.