Chicken Bruschetta Pasta

Ingredients

• 1 pound bow tie pasta
• 1 tablespoon olive oil
• 4 (4- ounces each) boneless
• 6 roma tomatoes
• 10 fresh basil leaves, cut into thin strips
• 4 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 4 garlic cloves, minced, divided
• 1/2 cup tomato sauce

Balsamic Glaze

• 1/2 cup balsamic vinegar
• 1/2 tablespoon sugar

Directions

1. Season chicken with salt and pepper. Cook chicken in 1 tablespoon olive oil. Set aside.
2. Dice tomatoes and save the juices in a small bowl.
3. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside.
4. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
   Add remaining garlic and saute until soft and tender.
5. Increase heat to medium high and stir in previously prepared tomato salad. Add tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss around until coated. Set aside.
6. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.