Preparation Steps

• Boil the pasta. Prepare the pasta according to the directions on the package.
• Cook the chicken. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet; add the cubed chicken to the skillet and cook for 6 to 8 minutes, or until browned and the internal temperature of the chicken reaches 165°F degrees. Set aside.
• Make the tomato mixture. Dice the tomatoes and save the juices in a small bowl. Combine the tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, and half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
• Sauté the garlic. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add the remaining garlic and sauté for about 20 seconds, or until soft. Do not burn the garlic.
• Put it all together. Increase the heat to medium-high and stir in the prepared tomato salad. Add tomato sauce to the pan and bring to a boil. Add the prepared pasta to the saucepan and toss around until coated. Remove from heat and set aside.
• Add a balsamic reduction. In a small saucepan, combine the balsamic vinegar and sugar and bring to a boil; reduce heat to a simmer and continue to cook until the sauce turns to a thick syrup. Remove from heat and add it to the prepared pasta.
• Serve! Transfer the pasta to a platter. Arrange the chicken over the pasta and serve.