Balsamic Chicken Pasta with Fresh Tomatoes

Begin by mincing the garlic cloves using a food processor or blender, releasing their potent flavors. Add one-third of the basil leaves to the processor and continue chopping until you achieve a fine, uniform texture. Next, pour in half a cup of olive oil and process until the mixture transforms into a light yellow hue with flecks of basil visible throughout.

Then, add the balsamic vinegar to the processor and blend just until combined, ensuring a harmonious balance of flavors.

In a separate container, combine the chicken breasts with one tablespoon of salt, 1 and a half teaspoons of pepper, and the minced garlic mixture. Seal the container by squeezing out any air, then allow the chicken to marinate for two hours or up to overnight, turning occasionally throughout this time.

Preheat your oven to 300 degrees Fahrenheit.

To achieve a crispy exterior, brown the chicken breasts in a large skillet over high heat for approximately four to five minutes per side. Transfer the chicken to a large baking dish and bake in the oven until cooked through, taking around 15 to 20 minutes.

Remove the chicken from the oven and slice it into thin strips. Return the sliced chicken to the baking dish, allowing it to absorb the juices that have accumulated during cooking.

Simultaneously, bring a large pot of water to a boil over high heat and cook the pasta until it reaches the desired level of doneness, still retaining a slight firmness to the bite. Drain the pasta well and stir in the chicken and its juices.

These next steps involve preparing a simple yet flavorful sauce. Thinly slice the remaining basil leaves and place them in a large serving bowl along with the sliced tomatoes. Stir in one-quarter cup of olive oil, one-quarter cup of balsamic vinegar, and a pinch of salt and pepper to taste.

Top the basil and tomatoes with the hot pasta, sauce, and chicken, then toss everything together until well combined.