2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.