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Balsamic Chicken and Pasta

Reviewed: Apr. 3, 2012
This was really good but I ended up changing the recipe a bit to make it even easier. For the marinade I used store-bought pesto and blended with a bit more olive oil and balsamic. I marinated bonless tenders, and then sauteed them for a few minutes and kept them in the pan and tossed in onions and sliced mushrooms. after they cooked a bit, I added sliced yellow cherry tomatoes (for a bit of color) and a can of diced tomatoes with juice. Let that cook down a bit and tossed my cooked rigatoni into the sautee pan. Delish and ready in 15 minutes. Thanks for the inspiration.
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