Balsamic Chicken Pasta Recipe
1 pound bow tie pasta
5 tablespoons olive oil, divided
1 pound chicken tenders
1 (15-ounce) can pitted black olives, halved
8 ounces cherry tomatoes, halved
¼ cup lightly dried basil
2 tablespoons balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
Bring a large pot of water to a boil.
Add the pasta to the boiling water and cook according to package directions.
Drain the pasta and set it aside.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add the chicken tenders to the skillet and cook them for 5 minutes on each side, until the chicken is golden and the internal temperature registers at least 165 F.
Mix the drained pasta, olives, tomatoes, and basil in a salad bowl.
Slice the cooked chicken tenders into bite-size chunks and add them to pasta.
Dress pasta with the remaining oil, vinegar, salt, and pepper, tossing to combine.
Serve warm or cold.