7 Tbsps olive oil
6 Tbsps balsamic vinegar
1 Tbsp Italian seasoning
1 lb boneless skinless chicken breast
12 oz Ronzoni SuperGreens™ Thin Spaghetti
2 Tbsps minced garlic
3 cups fresh tomatoes, chopped
  fresh oregano, chopped
  fresh basil leaves, chopped
  salt, to taste
  ground black pepper, to taste
  Parmesan cheese, optional

Cooking Directions:

1.    In a small bowl, whisk 4 tablespoons of olive oil, 4 tablespoons of balsamic vinegar and Italian seasoning until well combined.

2.    Place chicken in shallow dish, pour marinade over chicken, and marinate for 20 minutes.

3.    While chicken is marinating, prepare pasta according to package directions.  

4.    After chicken has been marinated, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken to skillet and cook until it starts to brown, about 5 to 7 minutes per side.

5.    Once chicken has cooked through, cover and keep warm.

6.    Heat a large saucepan over medium heat with remaining olive oil. Add tomatoes, remaining balsamic vinegar and herbs. Sauté for about 2 minutes.

7.    Cut chicken into 1/4-inch strips. Combine cooked pasta, tomato mixture and heat until warm (approximately 2 to 3 minutes). Top with chicken strips and Parmesan cheese.