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
4 Tbsp (60 ml)  olive oil, divided
1 tsp (5 ml) salt, divided
1 tsp (5 ml) black pepper, divided
2 tsp (10 ml) Italian seasoning, divided
1 medium white onion, chopped
3 cloves garlic, crushed and roughly chopped
4 cups (1 L) (2 pints) cherry or grape tomatoes, halved through stem
1 ½ (22.5 ml) Tbsp balsamic vinegar
1-2 (15 ml) Tbsp fresh basil, julienned


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.