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Balsamic Chicken and Pasta

Reviewed: Sep. 4, 2010
All-in-all, this is a pretty tasty recipe. The directions could have been a little better, like stating whether or not to add the chickens marinade to the pasta after cooked, or even to cook the chicken in it's marinade. My girlfriend and I liked this a lot, with some alterations; A large bowl works fine for marinating the chicken (refrigerate covered about 45 mins - 1 hr). We mashed in about 1/3 cup Philly cream cheese to the chickens marinade before cooking, and used the marinade as pasta sauce. For the halved tomatoes, we thinly sliced about 4 or 5 big basil leaves and added 2 tbl spns olive oil, and 1 tbl spn balsamic vinegar. We place the tomatoes on the pasta after it was served. Looked, smelled, and tasted great. 4/5
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